Cooking with Rena Lee

Prep Time: 15 min
Cook Time: 60 min

Yield:4

INGREDIENTS:

2	skinless chicken breasts, cut in slices about 1/4in thick
3	sage leaves or 1 TBL. of sage spice
12 oz	pasta (fettuccine or penne)
4 tbsp	unsalted butter, at room temperature
1 cup	freshly grated Parmigiano-Reggiano cheese
1 1/4 cups	half-and-half (mixture of light and heavy cream)
	salt and freshly ground pepper

DIRECTIONS:

Boil water for pasta.
In the large saute pan, saute the chicken in 2 tbsp of butter or olive oil until lightly browned. Set chicken aside.
Cook the pasta according to package instructions.
In the saute pan, add heavy cream, 2 tbsp of butter and 1/2 cup Parmesan cheese to the sauce pan. Cook on low-medium heat, stirring occasionally until the mixture thickens.
Add pinch of nutmeg, 3 leaves of chopped sage, salt and pepper to taste and stir.
Add chicken to mixture. Add salt & pepper to taste. Add 2 tbsp of pasta liquid to mixture, this thickens sauce.
Add drained pasta to the sauce. Mix well with a wooden spoon. Add remaining parmesan cheese.
optional: Serve with side salad