Wiki - User contributions [en]

Chocolate Cream Pie

2020-04-13T23:02:11Z

10.10.10.231: /* Ingredients */

==Ingredients==

===For the Oreo crust===
*24 Oreo cookies
*5 Tablespoons butter

===For the chocolate pudding filling===
*1/3 cup granulated sugar
*2 1/2 cups whole milk
*6 large egg yolks
*2 Tablespoons cornstarch
*6 Tablespoons salted butter , chopped into pieces
*8 ounces good quality semi-sweet chocolate , chopped (I like Ghirardelli's)
*1 1/2 teaspoons vanilla extract

===For the whipped topping===
*1 cup heavy whipping cream
*2 Tablespoons powdered sugar , or granulated sugar
*1 1/2 teaspoons vanilla extract

==Instructions==

===For the crust: (Can be made 1-2 days in advance)===
#Preheat oven to 350°F.
#Add the whole Oreo cookies to a food processor and pulse into fine crumbs. Pour the crumbs into a bowl and stir in melted butter.
#Press mixture evenly and firmly into the bottom and up the sides of a 9in pie dish. Bake for 10-12 minutes. Set aside to cool.

===For the chocolate pudding filling===
#To a medium sauce pan over medium heat, add the sugar, and milk and whisk well to combine. Bring mixture to a simmer, whisking frequently.
#Meanwhile, add the egg yolks and cornstarch to a bowl and whisk until smooth.
#Once the saucepan mixture is simmering, add a few spoonfuls of the hot liquid into the egg yolks and whisk to temper the eggs. Add a few more spoonfuls of the hot liquid into the egg yolks. Then slowly whisk the egg yolk mixture back into the saucepan. Whisk constantly until the mixture begins to thicken and comes to a very gently boil (big bubbles begin to break the surface).
#Remove pan from the heat and whisk in the butter, chopped chocolate, and vanilla extract. Stir until completely smooth.
#Pour filling into the cooled cookie crust and smooth into an even layer. Place a piece of plastic wrap gently on top and refrigerate until filling is set, about 4–6 hours or overnight, if desired.

===For the topping===
#Once pudding has set, make the topping by adding the cream to a mixing bowl. Mix with electric mixers on high speed for 1-2 minutes.
#Add the sugar and vanilla extract. Continue mixing until soft peaks form, about 2-3 minutes.
#Spread whipped cream over pie and top with chocolate curls or shavings.

==Notes==
Make ahead, storing and freezing: You can make this pie 1-2 days ahead of time. Store it gently covered in the refrigerator. The pie can be frozen for up to 3 months (although I feel it's taste and texture is not as beautiful after freezing). Allow to thaw overnight in the refrigerator before enjoying.
Pie Crust: a traditional pie crust (be sure to blind bake it first), or a graham cracker crust could be substituted.

===Chocolate Curls===
#Melt 1 cup of good quality chocolate. I use Ghirardelli baking chips or a bar of Baker’s chocolate, chopped. You can make your own double boiler to melt the chocolate (it’s very easy!), or follow my tips for melting chocolate in the microwave.
#Pour melted chocolate onto the back of a baking sheet and smooth it into a thin layer. I use an offset spatula to smooth the chocolate into as thin of a layer as I can.
#Allow the chocolate to set.
##My biggest tip for making chocolate curls is making sure the chocolate is the right consistency. Place the baking sheet with melted chocolate in the fridge for about 5 minutes, or in the freezer for 2-3 minutes.
#Use a metal spatula or scraper to make the chocolate curls. Remove the pan of chocolate from the fridge or freezer. Allow it to rest on your counter for a minute or two.
##Hold your metal spatula horizontally in front of you and press it firmly against the pan at a 45 degree angle, scraping the chocolate up as you push the scraper forward. If the chocolate is set right it will begin to curl over itself as you push.
##If the chocolate shreds into tons of small pieces instead of folding into a curl, it’s probably too cold, so allow it to come to room temperature a little longer.
##If the chocolate pulls up from the pan limp and wont curl, it is too soft, so return it to the fridge for 30 seconds to 1 minute to allow it to set up more.

[https://tastesbetterfromscratch.com/chocolate-cream-pie/ Source]

[[Category: Recipes]]
[[Category: Dessert]]

Chocolate Cream Pie

2020-04-13T23:01:45Z

10.10.10.231: Created page with "==Ingredients== ===For the Oreo crust=== *24 Oreo cookies *5 Tablespoons butter ===For the chocolate pudding filling=== *1/3 cup granulated sugar *2 1/2 cups whole milk *6 l..."

==Ingredients==

===For the Oreo crust===
*24 Oreo cookies
*5 Tablespoons butter

===For the chocolate pudding filling===
*1/3 cup granulated sugar
*2 1/2 cups whole milk
*6 large egg yolks
*2 Tablespoons cornstarch
*6 Tablespoons salted butter , chopped into pieces
*8 ounces good quality semi-sweet chocolate , chopped (I like Ghirardelli's)
*1 1/2 teaspoons vanilla extract

===For the whipped topping===
1 cup heavy whipping cream
2 Tablespoons powdered sugar , or granulated sugar
1 1/2 teaspoons vanilla extract

==Instructions==

===For the crust: (Can be made 1-2 days in advance)===
#Preheat oven to 350°F.
#Add the whole Oreo cookies to a food processor and pulse into fine crumbs. Pour the crumbs into a bowl and stir in melted butter.
#Press mixture evenly and firmly into the bottom and up the sides of a 9in pie dish. Bake for 10-12 minutes. Set aside to cool.

===For the chocolate pudding filling===
#To a medium sauce pan over medium heat, add the sugar, and milk and whisk well to combine. Bring mixture to a simmer, whisking frequently.
#Meanwhile, add the egg yolks and cornstarch to a bowl and whisk until smooth.
#Once the saucepan mixture is simmering, add a few spoonfuls of the hot liquid into the egg yolks and whisk to temper the eggs. Add a few more spoonfuls of the hot liquid into the egg yolks. Then slowly whisk the egg yolk mixture back into the saucepan. Whisk constantly until the mixture begins to thicken and comes to a very gently boil (big bubbles begin to break the surface).
#Remove pan from the heat and whisk in the butter, chopped chocolate, and vanilla extract. Stir until completely smooth.
#Pour filling into the cooled cookie crust and smooth into an even layer. Place a piece of plastic wrap gently on top and refrigerate until filling is set, about 4–6 hours or overnight, if desired.

===For the topping===
#Once pudding has set, make the topping by adding the cream to a mixing bowl. Mix with electric mixers on high speed for 1-2 minutes.
#Add the sugar and vanilla extract. Continue mixing until soft peaks form, about 2-3 minutes.
#Spread whipped cream over pie and top with chocolate curls or shavings.

==Notes==
Make ahead, storing and freezing: You can make this pie 1-2 days ahead of time. Store it gently covered in the refrigerator. The pie can be frozen for up to 3 months (although I feel it's taste and texture is not as beautiful after freezing). Allow to thaw overnight in the refrigerator before enjoying.
Pie Crust: a traditional pie crust (be sure to blind bake it first), or a graham cracker crust could be substituted.

===Chocolate Curls===
#Melt 1 cup of good quality chocolate. I use Ghirardelli baking chips or a bar of Baker’s chocolate, chopped. You can make your own double boiler to melt the chocolate (it’s very easy!), or follow my tips for melting chocolate in the microwave.
#Pour melted chocolate onto the back of a baking sheet and smooth it into a thin layer. I use an offset spatula to smooth the chocolate into as thin of a layer as I can.
#Allow the chocolate to set.
##My biggest tip for making chocolate curls is making sure the chocolate is the right consistency. Place the baking sheet with melted chocolate in the fridge for about 5 minutes, or in the freezer for 2-3 minutes.
#Use a metal spatula or scraper to make the chocolate curls. Remove the pan of chocolate from the fridge or freezer. Allow it to rest on your counter for a minute or two.
##Hold your metal spatula horizontally in front of you and press it firmly against the pan at a 45 degree angle, scraping the chocolate up as you push the scraper forward. If the chocolate is set right it will begin to curl over itself as you push.
##If the chocolate shreds into tons of small pieces instead of folding into a curl, it’s probably too cold, so allow it to come to room temperature a little longer.
##If the chocolate pulls up from the pan limp and wont curl, it is too soft, so return it to the fridge for 30 seconds to 1 minute to allow it to set up more.

[https://tastesbetterfromscratch.com/chocolate-cream-pie/ Source]

[[Category: Recipes]]
[[Category: Dessert]]

Asiago Herb Biscuits

2020-04-13T22:54:58Z

10.10.10.231:

==Ingredients==
*2 cups all-purpose flour
*3/4 cup freshly grated Asiago cheese
*1 tablespoon baking powder
*2 teaspoons sugar
*1 teaspoon Kosher salt
*1 teaspoon chopped fresh rosemary
*1 teaspoon chopped fresh sage
*1 - 1 1/2 cups heavy cream
*5 tablespoons unsalted butter melted

==Instructions==
#Preheat oven to 425 degrees F.
#In a large bowl, whisk together the flour, 1/2 cup of the Asiago cheese, baking powder, sugar, salt, rosemary and sage.
#Gradually add 1 cup of the heavy cream while while stirring constantly with a wooden spoon. Dough will be ready to knead when it holds together and no dry pieces remain. Slowly add more additional cream if need be just until it comes together.
#On a lightly floured surface, knead the dough for about 1 minute.
#Pat the dough into a square so that it is about a 1/2-inch in thickness.
#Cut the dough into 12 squares and dip into the melted butter, coating all sides.
#Place the biscuits onto an un-greased baking sheet about 2 inches apart and sprinkle evenly with remaining 1/4 cup Asiago cheese.
#Bake for 13-15 minutes or until lightly brown.

[https://www.365daysofbakingandmore.com/asiago-herb-biscuits/ Source]

[[Category: Recipes]]
[[Category: Breads/Biscuits]]

Chicken Alfredo Pasta

2020-04-13T22:54:27Z

10.10.10.231:

==Ingredients==
*8 ounces dried fettuccine
*2 boneless, skinless chicken breasts (about 1 pound total)
*1 teaspoon kosher salt, divided
*1/2 teaspoon freshly ground black pepper, divided
*2 tablespoons canola oil
*8 tablespoons (1 stick) European-style unsalted butter, divided
*2 cloves garlic, minced
*1 cup heavy cream
*1 cup finely grated Parmesan cheese (2 1/2 ounces), plus more for serving
*1/4 teaspoon freshly grated nutmeg
*Coarsely chopped fresh parsley leaves, for serving

==Instructions==
#Cook the pasta, drain, and reserve cooking water. Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 8 to 10 minutes. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
#Dry the chicken and season with salt and pepper. Meanwhile, pat both sides of the chicken breasts dry with paper towels. Season with 3/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
#Heat the oil over medium-high in a large frying pan. Heat the oil in a large frying pan over medium-high heat until shimmering, 2 to 3 minutes. If you have a pan that has straight sides, here's the time to use it. Do not use a nonstick pan.
#Add the chicken to the hot pan, and cook for 5 to 7 minutes. Swirl the pan just before adding the chicken to distribute the oil. Add the chicken and leave it alone for 5 to 7 minutes, until the bottom is golden-brown. If you try to to turn the chicken and it feels stuck, it isn't ready to flip.
#Flip the chicken and cook for another 5 to 7 minutes, until the chicken reaches 165°F. Flip the chicken over and add 1 tablespoon of the butter right between them. Pick up the pan and give it a gentle swirl to distribute the melting butter. Cook the chicken until it reaches an internal temperature of 165°F, 5 to 7 minutes more.
#Slice the chicken and cover to keep warm. Transfer the chicken to a plate or clean cutting board and let rest for 3 minutes. Cut into 1/2-inch-thick slices. Cover with aluminum foil while you prepare the rest of the dish.
#Melt the rest of the butter and sauté the garlic. Add the remaining 7 tablespoons of butter to the same pan used for the chicken and place over medium heat until melted. Add the garlic and sauté until fragrant, 30 seconds to 1 minute.
#Make the Alfredo sauce. Whisk in the cream, Parmesan, nutmeg, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Simmer for 3 to 4 minutes. If the sauce is too thick, add some of the reserved pasta cooking water, a few tablespoons at a time, to thin it out.
#Add the drained pasta and toss to coat in the sauce. Add the drained fettuccine to the sauce and toss to coat. Divide the pasta among serving bowls and top with a few slices of chicken. Garnish with parsley, more Parmesan, and black pepper if desired.

====RECIPE NOTES====
*Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave; the sauce may separate.
*Make ahead: This dish is best served immediately, although the chicken can be cooked 1 day in advance and added to the sauce with the cream until warmed through.
[https://www.thekitchn.com/how-to-make-chicken-alfredo-pasta-249767 Source]

[[Category: Recipes]]
[[Category: Chicken]]
[[Category: Pasta]]

Lasagna

2020-04-13T22:50:23Z

10.10.10.231:

=Ingredients=
*1 pound sweet Italian sausage
*3/4 pound lean ground beef
*1/2 cup minced onion
*2 cloves garlic, crushed
*1 (28 ounce) can crushed tomatoes
*2 (6 ounce) cans tomato paste
*2 (6.5 ounce) cans canned tomato sauce
*1/2 cup water
*2 tablespoons white sugar
*1 1/2 teaspoons dried basil leaves
*1/2 teaspoon fennel seeds
*1 teaspoon Italian seasoning
*1 tablespoon salt
*1/4 teaspoon ground black pepper
*4 tablespoons chopped fresh parsley
*12 lasagna noodles
*16 ounces ricotta cheese
*1 egg
*1/2 teaspoon salt
*3/4 pound mozzarella cheese, sliced
*3/4 cup grated Parmesan cheese

=Instructions=
#In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned.
#Stir in crushed tomatoes, tomato paste, tomato sauce, and water.
#Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley.
#Simmer, covered, for about 1 1/2 hours, stirring occasionally.
#Bring a large pot of lightly salted water to a boil.
#Cook lasagna noodles in boiling water for 8 to 10 minutes.
#Drain noodles, and rinse with cold water.
#In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
#Preheat oven to 375 degrees F (190 degrees C).
#To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish.
#Arrange 6 noodles lengthwise over meat sauce.
#Spread with one half of the ricotta cheese mixture.
#Top with a third of mozzarella cheese slices.
#Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese.
#Repeat layers, and top with remaining mozzarella and Parmesan cheese.
#Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
#Bake in preheated oven for 25 minutes.
#Remove foil, and bake an additional 25 minutes.
#Cool for 15 minutes before serving.

[[Category: Recipes]]
[[Category: Supper]]
[[Category: Pasta]]

Spicy Sichuan Noodles

2020-04-13T22:49:40Z

10.10.10.231:

==Ingredients==
*8 oz ground pork
*3 tbsp soy sauce
*2 tbsp Chinese rice cooking wine or dry sherry
*Ground white pepper
*2 tbsp oyster sauce
*1/4 cup peanut butter or Asian sesame paste
*1 tbsp rice vinegar
*1 - 1 1/4 cups low-sodium chicken broth
*1 tbsp vegetable oil
*6 garlic cloves, minced
*1 tbsp grated fresh ginger (or 1/8th tsp dried ginger)
*1/4 - 1/2 tsp red pepper flakes
*1 tbsp toasted sesame oil
*12 oz dried Asian noodles or 1 pound fresh Asian noodles (width between linguine and fettuccine) or 12 oz linguine
*3 medium scallions, sliced thin
*4 oz bean sprouts (2 cups) (optional)
*1 tbsp Sichuan peppercorns, toasted and ground (optional)

==Instructions==
#Combine pork, 1 tbsp soy sauce, wine, and pinch white pepper in small bowl. Whisk and set aside.
#Whisk together oyster sauce, remaining 2 tbsp soy sauce, peanut butter, vinegar, and pinch white pepper in medium bowl. Whisk in chicken broth and set aside
#Bring 4 quarts water to boil in large pot over high heat. Meanwhile, heat 12-inch skillet over high heat, add vegetable oil and swirl to coat.
#Add pork and cook, breaking meat into small pieces, until well browned; about 5 minutes.
#Stir in garlic, ginger, and pepper flakes and cook until fragrant; about 1 minute.
#Add peanut butter mixture and bring to boil, whisking to combine, then reduce heat to medium-low and simmer to blend flavors, stirring occasionally; about 3 minutes. Stir in sesame oil.
#While sauce simmers, add noodles to boiling water and cook until tender. Drain noodles and divide among bowls. Ladle sauce over noodles, sprinkle with scallions and beansprouts and ground Sichuan peppercorns, if using. Serve immediately.

[[Category: Recipes]]
[[Category: Pork]]
[[Category: Pasta]]

Cheeseburger Macaroni Skillet

2020-04-13T22:49:00Z

10.10.10.231:

==Ingredients==
*1 pound ground beef
*1 tablespoon cornstarch
*1 tablespoon paprika
*1 1/2 teaspoons garlic powder
*1 1/2 teaspoons onion powder
*1 1/2 teaspoons salt
*1 teaspoon sugar
*1/2 teaspoon black pepper
*2 cups hot water
*1 1/2 cups milk
*2 cups dry cavatappi pasta or macaroni noodles
*2 cups grated cheddar cheese

==Directions==
#Heat a large skillet over medium high heat, then add the ground beef and break it up, cooking and stirring until the meat is no longer pink. Drain any remaining fat in the pan.
#Sprinkle the cornstarch, paprika, garlic powder, onion powder, salt, sugar, and pepper over the browned meat and stir well to evenly distribute the spices. Add the hot water, milk, and pasta, then bring to a boil. Cover with a lid, reduce heat and simmer for 8-11 minutes, or until the pasta is al dente.
#Sprinkle the grated cheddar cheese over the cooked pasta and stir until melted into the sauce. Remove from the heat, and let stand for a few minutes until the sauce thickens a bit. Garnish with freshly chopped parsley, if desired, then serve.

[[Category: Recipes]]
[[Category: Supper]]
[[Category: Beef]]
[[Category: Pasta]]

Creamy Beef And Shells

2020-04-13T22:48:21Z

10.10.10.231:

=Ingredients=
*8 ounces medium pasta shells
*1 tablespoon olive oil
*1 pound ground beef
*1/2 medium sweet onion, diced
*2 cloves garlic, minced
*1 1/2 teaspoons Italian seasoning
*2 tablespoons all-purpose flour
*2 cups beef stock
*1 (15-ounce) can tomato sauce
*3/4 cup heavy cream
*Kosher salt and freshly ground black pepper, to taste
*6 ounces shredded extra-sharp cheddar cheese, about 1 1/2 cups

=Instructions=
#In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
#Heat olive oil in a large skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Set aside.
#Add onion to the skillet, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic and Italian seasoning until fragrant, about 1 minute.
#Whisk in flour until lightly browned, about 1 minute.
#Gradually whisk in beef stock and tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 6-8 minutes.
#Stir in pasta, beef and heavy cream until heated through, about 1-2 minutes; season with salt and pepper, to taste. Stir in cheese until melted, about 2 minutes.
#Serve immediately.

Source:https://damndelicious.net/2018/09/16/creamy-beef-and-shells/

[[Category:Recipes]]
[[Category:Beef]]
[[Category: Pasta]]

Category:Breads/Biscuits

2020-04-13T16:52:28Z

10.10.10.231: Created page with "Category: Recipes"

[[Category: Recipes]]

Asiago Herb Biscuits

2020-04-13T16:52:01Z

10.10.10.231: Created page with "==Ingredients== *2 cups all-purpose flour *3/4 cup freshly grated Asiago cheese *1 tablespoon baking powder *2 teaspoons sugar *1 teaspoon Kosher salt *1 teaspoon chopped fres..."

Category:Pasta

2020-04-13T16:48:54Z

10.10.10.231: Created page with "Category: Recipes"

[[Category: Recipes]]

Chicken Alfredo Pasta

2020-04-13T16:48:26Z

10.10.10.231: /* RECIPE NOTES */

==Ingredients==
*8 ounces dried fettuccine
*2 boneless, skinless chicken breasts (about 1 pound total)
*1 teaspoon kosher salt, divided
*1/2 teaspoon freshly ground black pepper, divided
*2 tablespoons canola oil
*8 tablespoons (1 stick) European-style unsalted butter, divided
*2 cloves garlic, minced
*1 cup heavy cream
*1 cup finely grated Parmesan cheese (2 1/2 ounces), plus more for serving
*1/4 teaspoon freshly grated nutmeg
*Coarsely chopped fresh parsley leaves, for serving

==Instructions==
#Cook the pasta, drain, and reserve cooking water. Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 8 to 10 minutes. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
#Dry the chicken and season with salt and pepper. Meanwhile, pat both sides of the chicken breasts dry with paper towels. Season with 3/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
#Heat the oil over medium-high in a large frying pan. Heat the oil in a large frying pan over medium-high heat until shimmering, 2 to 3 minutes. If you have a pan that has straight sides, here's the time to use it. Do not use a nonstick pan.
#Add the chicken to the hot pan, and cook for 5 to 7 minutes. Swirl the pan just before adding the chicken to distribute the oil. Add the chicken and leave it alone for 5 to 7 minutes, until the bottom is golden-brown. If you try to to turn the chicken and it feels stuck, it isn't ready to flip.
#Flip the chicken and cook for another 5 to 7 minutes, until the chicken reaches 165°F. Flip the chicken over and add 1 tablespoon of the butter right between them. Pick up the pan and give it a gentle swirl to distribute the melting butter. Cook the chicken until it reaches an internal temperature of 165°F, 5 to 7 minutes more.
#Slice the chicken and cover to keep warm. Transfer the chicken to a plate or clean cutting board and let rest for 3 minutes. Cut into 1/2-inch-thick slices. Cover with aluminum foil while you prepare the rest of the dish.
#Melt the rest of the butter and sauté the garlic. Add the remaining 7 tablespoons of butter to the same pan used for the chicken and place over medium heat until melted. Add the garlic and sauté until fragrant, 30 seconds to 1 minute.
#Make the Alfredo sauce. Whisk in the cream, Parmesan, nutmeg, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Simmer for 3 to 4 minutes. If the sauce is too thick, add some of the reserved pasta cooking water, a few tablespoons at a time, to thin it out.
#Add the drained pasta and toss to coat in the sauce. Add the drained fettuccine to the sauce and toss to coat. Divide the pasta among serving bowls and top with a few slices of chicken. Garnish with parsley, more Parmesan, and black pepper if desired.

====RECIPE NOTES====
*Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave; the sauce may separate.
*Make ahead: This dish is best served immediately, although the chicken can be cooked 1 day in advance and added to the sauce with the cream until warmed through.

[[Category: Recipes]]
[[Category: Chicken]]
[[Category: Pasta]]

Chicken Alfredo Pasta

2020-04-13T16:47:59Z

10.10.10.231: Created page with "==Ingredients== *8 ounces dried fettuccine *2 boneless, skinless chicken breasts (about 1 pound total) *1 teaspoon kosher salt, divided *1/2 teaspoon freshly ground black pepp..."

==Ingredients==
*8 ounces dried fettuccine
*2 boneless, skinless chicken breasts (about 1 pound total)
*1 teaspoon kosher salt, divided
*1/2 teaspoon freshly ground black pepper, divided
*2 tablespoons canola oil
*8 tablespoons (1 stick) European-style unsalted butter, divided
*2 cloves garlic, minced
*1 cup heavy cream
*1 cup finely grated Parmesan cheese (2 1/2 ounces), plus more for serving
*1/4 teaspoon freshly grated nutmeg
*Coarsely chopped fresh parsley leaves, for serving

==Instructions==
#Cook the pasta, drain, and reserve cooking water. Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 8 to 10 minutes. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
#Dry the chicken and season with salt and pepper. Meanwhile, pat both sides of the chicken breasts dry with paper towels. Season with 3/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
#Heat the oil over medium-high in a large frying pan. Heat the oil in a large frying pan over medium-high heat until shimmering, 2 to 3 minutes. If you have a pan that has straight sides, here's the time to use it. Do not use a nonstick pan.
#Add the chicken to the hot pan, and cook for 5 to 7 minutes. Swirl the pan just before adding the chicken to distribute the oil. Add the chicken and leave it alone for 5 to 7 minutes, until the bottom is golden-brown. If you try to to turn the chicken and it feels stuck, it isn't ready to flip.
#Flip the chicken and cook for another 5 to 7 minutes, until the chicken reaches 165°F. Flip the chicken over and add 1 tablespoon of the butter right between them. Pick up the pan and give it a gentle swirl to distribute the melting butter. Cook the chicken until it reaches an internal temperature of 165°F, 5 to 7 minutes more.
#Slice the chicken and cover to keep warm. Transfer the chicken to a plate or clean cutting board and let rest for 3 minutes. Cut into 1/2-inch-thick slices. Cover with aluminum foil while you prepare the rest of the dish.
#Melt the rest of the butter and sauté the garlic. Add the remaining 7 tablespoons of butter to the same pan used for the chicken and place over medium heat until melted. Add the garlic and sauté until fragrant, 30 seconds to 1 minute.
#Make the Alfredo sauce. Whisk in the cream, Parmesan, nutmeg, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Simmer for 3 to 4 minutes. If the sauce is too thick, add some of the reserved pasta cooking water, a few tablespoons at a time, to thin it out.
#Add the drained pasta and toss to coat in the sauce. Add the drained fettuccine to the sauce and toss to coat. Divide the pasta among serving bowls and top with a few slices of chicken. Garnish with parsley, more Parmesan, and black pepper if desired.

===RECIPE NOTES===
*Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave; the sauce may separate.
*Make ahead: This dish is best served immediately, although the chicken can be cooked 1 day in advance and added to the sauce with the cream until warmed through.

[[Category: Recipes]]
[[Category: Chicken]]
[[Category: Pasta]]