Succulent chicken breast, sautéed in garlic, butter and olive oil with fettuccine pasta in a delicious, rich onion-cream sauce.
Season chicken breasts with salt and freshly-ground pepper and set aside.
In a large pot, place pasta in boiling, salted water to cook. Note: Pasta can be cooked in advance, then re-heated in boiling water for a minute or so before plating.
While pasta is cooking, heat olive oil and butter over a medium heat in nonstick skillet, then add the garlic and cook until it starts to soften.
Raise heat to medium, add the chicken breasts and cook for 4-6 minutes on each side until the juices are no longer pink.
Remove chicken breasts from the pan, cover loosely with foil to keep warm and allow to rest.
In the same skillet, add the onion and cook gently until soft (about 2 minutes.) Add bullion cube and water mixture, bring to the boil and simmer over a medium heat for 5 minutes or until liquid is reduced by about half. Stir in cream, milk, scallions and Parmesan cheese. Simmer until heated through and slightly thickened. If pasta is not cooked yet, turn off heat and cover the sauce to keep warm.
When pasta is cooked to al dente, drain and plate immediately. Slice the chicken breasts diagonally into thin strips and layer chicken slices over pasta. Pour sauce over chicken and serve. Garnish with a little fresh parsley if desired.
2 servings