Fettuccini
4 skinless, boneless chicken breast halves
Salt and pepper
4 slices provolone cheese
4 slices Genoa salami
Fresh basil leaves
Olive oil
Crushed red pepper flakes (as desired)
1 cup heavy whipping cream
1 Tbsp. butter
1/4-1/2 cup parmesan cheese
Boil pasta and set aside.
Butterfly chicken breasts; place boned side up and pound thin. Season with salt and pepper. Lay provolone, salami and torn basil leaves on one side of the butterflied breasts. Fold breast in thirds.
In nonstick skillet heat a little olive oil along with red pepper flakes. Brown chicken.
Cook over medium-low heat, covered, until juices run clear.
While chicken is cooking, melt butter in saucepan and add 1 cup heavy cream; heat cream to scald. Slowly add 1/4-1/2 cup parmesan cheese as desired, stirring constantly. Keep on low heat until thickened. Serve chicken on top of pasta with sauce spooned over the top.
Major comfort food
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