Categories: Pasta

Ingredients

• Kosher salt
• 2 tablespoons unsalted butter
• 1 shallot, chopped
• 2 stalks celery, thinly sliced, plus chopped leaves for topping
• 2 carrots, shredded
• 1 teaspoon chopped fresh thyme
• Freshly ground pepper
• 1/2 cup dry sherry or white wine
• 1 1/2 cups heavy cream
• Pinch of freshly grated nutmeg
• 1 1/4 pounds skinless, boneless chicken breasts, cut into thin strips
• 1 cup grated gruyere cheese (about 4 ounces)
• 1/4 cup grated parmesan cheese
• 1/4 cup chopped fresh parsley
• 12 ounces fresh fettuccine
• 1 cup sugar snap or snow peas, strings removed and thinly sliced

Directions

1. Bring a large pot of salted water to a boil. Meanwhile, melt the butter in a large skillet over medium-high heat. Add the shallot and cook until slightly softened, about 1 minute. Add the celery, carrots, thyme, 3/4 teaspoon salt and a few grinds of pepper and cook until the vegetables soften, about 2 minutes. Add the sherry and cook until slightly reduced, about 2 minutes. Stir in the heavy cream and nutmeg and bring to a boil. Reduce the heat to medium low and simmer until the sauce thickens slightly, about 5 minutes.

2. Add the chicken to the sauce; increase the heat to medium and simmer until just cooked through, about 3 minutes. Add the gruyere and parmesan and continue simmering, stirring occasionally, until the cheese melts and the sauce thickens, about 2 minutes (do not boil). Add the parsley; season with salt and pepper.

3. Add the pasta to the boiling water and cook as the label directs. Drain, then add to the sauce and toss. Sprinkle in the peas; serve topped with celery leaves.

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