Directions:
- 1. Set out the dairy ingredients to bring to room temperature.
- 2. Rinse the chicken breasts, trim off the cartilage edge and the rib meat flap, removing as much of the silverskin and vein as you can without mutilating the chicken. Starting with the thin side, slice the breasts lengthwise and at an angle into approximately 1/2-inch thick slices. Place on a prep platter and shake the Montreal seasoning over the chicken, seasoning both sides.
- 3. Preheat a well-seasoned cast iron skillet to just off high with the olive oil. Quickly lay the chicken breast slices in the skillet and cover loosely with a lid or spatter guard - this will spatter considerably - and cook for about 2-3 minutes. Quickly flip over and cook the other side about 2 more minutes or until just done, 160°F Try not to overcook them; the oils from the pepper in the seasoning will become aerosolized and act much like pepper spray in your eyes and sinuses - especially if you load up on the seasoning like I do. Remove to a covered dish and set in a warmer or microwave until the sauce and pasta are complete.
- 4. Place the room-temp cream cheese in a 3 or 4 quart saucepan and turn the heat to low to melt slowly. Grate the parmesan with a microplane or mouli (don't use the cheap Kraft pre-grated parmesan topping - splurge and use a real Parmesan - you'll appreciate the difference). Add the parmesan to the saucepan and stir with a wooden spoon until they are melted and smooth. Turn the heat up to medium and slowly add the cream a little at a time until it is all incorporated. Heat on medium-high just until you start to see steam then turn it back to medium-low to keep warm. Add white pepper to taste.
- 5. You should already have a large pot with water boiling. Put in the Fettucini or Cappelini and cook to taste. Drain and rinse pasta briefly under cold water to stop the cooking.
- 6. Plate approx 1 cup pasta in a medium shallow pasta bowl. Scoop sauce over and place chicken strips decoratively. Serve with Caesar Salad and New York Garlic Toast.
- 7. Distribute leftovers into click-lock containers to take to lunch tomorrow and make your co-workers hate you.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 922.99 Kcal (3864 kJ) | ||
| Calories from fat | 490.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 54.52g | 84% | |
|---|---|---|---|
| Cholesterol | 303.59mg | 101% | |
| Sodium | 689.71mg | 29% | |
| Potassium | 500.15mg | 11% | |
| Total Carbs | 67.91g | 23% | |
| Sugars | 3.4g | 14% | |
| Dietary Fiber | 3.03g | 12% | |
| Protein | 43.96g | 88% | |
| Vitamin C | 0.8mg | 1% | |
| Iron | 2.3mg | 13% | |
| Calcium | 129.6mg | 13% | |
| Amount Per 100 g | |||
| Calories | 256.55 Kcal (1074 kJ) | ||
| Calories from fat | 136.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.15g | 84% | |
|---|---|---|---|
| Cholesterol | 84.38mg | 101% | |
| Sodium | 191.71mg | 29% | |
| Potassium | 139.02mg | 11% | |
| Total Carbs | 18.88g | 23% | |
| Sugars | 0.95g | 14% | |
| Dietary Fiber | 0.84g | 12% | |
| Protein | 12.22g | 88% | |
| Vitamin C | 0.2mg | 1% | |
| Iron | 0.6mg | 13% | |
| Calcium | 36mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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