SERVES 4 PREP 5 MINUTES COOK 10 MINUTES
375g dried fettuccine 25g unsalted butter 1 eschalot, very finely chopped ¾ cup light thickened cream for cooking 1 cup finely grated parmesan (see Nagi’s tips), plus extra to serve 1 cooked chicken breast fillet, shredded Shredded fresh flat-leaf parsley leaves, to serve 1 Cook pasta in a large saucepan of boiling, salted water, following packet directions (see Nagi’s tips). Reserve 1 cup of cooking water. Drain pasta and set aside. 2 Meanwhile, melt butter in a large frying pan over medium-high heat. Add eschalot. Cook, stirring, for 2 minutes or until soft. Add cream. Bring to a simmer. Reduce heat to medium-low. Simmer for 3 minutes. Remove from heat. Add parmesan. Stir until smooth. Season with salt and pepper. 3 Increase heat to medium. Return pan to heat. Add pasta, chicken and ½ the reserved pasta water. Toss gently for 2 minutes or until the sauce thickens and coats the pasta (sauce should not be pooled in the bottom of the pan), adding more reserved pasta water, if needed. 4 Remove from heat. Sprinkle with extra parmesan and parsley. Serve. NUTRITION: (per serve) 2769kj; 24.3g fat; 14.3g sat fat; 39.8g protein; 68.9g carbs; 2.8g fibre; 105mg chol; 435mg sodium.