Categories: Pasta
Ingredients
- Kosher salt
- 2 tablespoons unsalted butter
- 1 shallot, chopped
- 2 stalks celery, thinly sliced, plus chopped leaves for topping
- 2 carrots, shredded
- 1 teaspoon chopped fresh thyme
- Freshly ground pepper
- 1/2 cup dry sherry or white wine
- 1 1/2 cups heavy cream
- Pinch of freshly grated nutmeg
- 1 1/4 pounds skinless, boneless chicken breasts, cut into thin strips
- 1 cup grated gruyere cheese (about 4 ounces)
- 1/4 cup grated parmesan cheese
- 1/4 cup chopped fresh parsley
- 12 ounces fresh fettuccine
- 1 cup sugar snap or snow peas, strings removed and thinly sliced
Directions
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Bring a large pot of salted water to a boil. Meanwhile, melt the butter in a large skillet over medium-high heat. Add the shallot and cook until slightly softened, about 1 minute. Add the celery, carrots, thyme, 3/4 teaspoon salt and a few grinds of pepper and cook until the vegetables soften, about 2 minutes. Add the sherry and cook until slightly reduced, about 2 minutes. Stir in the heavy cream and nutmeg and bring to a boil. Reduce the heat to medium low and simmer until the sauce thickens slightly, about 5 minutes.
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Add the chicken to the sauce; increase the heat to medium and simmer until just cooked through, about 3 minutes. Add the gruyere and parmesan and continue simmering, stirring occasionally, until the cheese melts and the sauce thickens, about 2 minutes (do not boil). Add the parsley; season with salt and pepper.
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Add the pasta to the boiling water and cook as the label directs. Drain, then add to the sauce and toss. Sprinkle in the peas; serve topped with celery leaves.