Ingredients
2 chicken breasts, cooked and chopped
1 pound egg fettucini
1/2 cup butter, diced
1/4 cup Parmesan cheese, freshly grated
Directions
Cook the fettucini until it is tender but still al dente. Drain pasta, reserving pasta water, and place noodles in a large, heated bowl. A casserole dish warmed in the oven works well for this.
Add the butter, chicken and cheese and toss with tongs until the butter and cheese have melted, adding a bit of pasta water as needed to keep the mixture from getting too tight. Add salt and pepper to taste, and maybe a drizzle of olive oil and some extra cheese.
Modifed Mario Batali recipe
