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BackstoryWhen I was in college, I did a semester in London. Our tiny flat had minimal cooking space, minimal cooking supplies, and we had no money so we couldn't buy lots of ingredients. So, my boyfriend (now my husband) sent me a cookbook called 6 Ingredients or Less that was our saving grace. This is my favorite recipe from that cookbook.
- 8 oz. linguine
- 4 chicken breast halves (boneless/skinless)
- 3 tbsp freshly grated parmesan
- 2/3 cup freshly grated parmesan
- 3 tbsp butter
- 1/2 cup butter
- 1 cup whipping cream
- Pepper to taste
- Cook pasta according to package directions; drain and return to pot. Meanwhile, place each chicken breast between plastic wrap and pound to about 1/4-inch thickness. Dip each side in the 3 tbs Parmesan cheese. Heat the 3 tbsp butter in a large skillen and cook chicken about 3 minutes on each side. While chicken is cooking, heat the remaining 1/2 cup butter and the cream. Add cream mixture and pepper to pasta. Add the 2/3 cup Parmesan cheese; toss well to mix. Place on individual serving plates. Cut each chicken breast crosswise into narrow strips. Arrange over pasta.