1 canunMEAT Chicken Chunks, drained
8 ozdry fetuccine pasta
½ cupbutter or vegan butter, divided
1 cupcooking cream (vegan, optional)
1 cupalmond milk
1 cupgrated Parmesan cheese (vegan, optional)
Pinch of nutmeg
Sprinkle of salt and pepper
2 tablespoons chopped parsley (optional)
1.Cook pasta following package instruction. Meanwhile, start working on the sauce.
2. In a large skillet over medium, melt half of the butter. Add unMEAT Chicken Chunks and cook until a little brown. Remove from pan and set aside.
3.In the same pan add remaining butter. Once melted, stir in cream and milk. Add Parmesan cheese and keep stirring until cheese has blended into the sauce. Season with nutmeg, salt and pepper.
4.Add chicken chunks and fettuccine with a little pasta water. Toss well to coat the pasta evenly with the sauce. Sprinkle parsley and more cracked pepper on top. Serve and enjoy! Serves 4.