2 cups heavy or whipping cream
1 cup coarsely chopped fresh basil leaves
1 teaspoon salt
18 oz fresh spinach fettucine (or just dry regular fettucine if that's all you can find)
8 oz chevre (goat cheese), crumbled
½ diced seeded fresh plum tomatoes
½ cup slivered fresh basil leaves
freshly ground black pepper, to taste
3 chicken breasts, sliced and sautéed in olive oil
- Bring cream to a boil in a heavy saucepan. Reduce the heat and simmer, uncovered, until thick, 20 to 30 minutes. Then add the chopped basil and cook an additional 3 minutes. Remove the pan from the heat.
- Bring a large pot of water to a boil. Add the salt and fettuccini, and cook at a rolling boil until just tender.
- While the pasta is cooking, add half the chevre to the basil sauce. Return the pan to low heat, stir, and heat through. Transfer to a warmed serving bowl.
- Drain the pasta, add it to the sauce and chicken, and toss lightly. Top with the remaining goat cheese, tomato, slivered basil, and black pepper. Serve immediately.
I started checking out the Cooking Light website today and found what looks like some pretty good recipes. I brought dinner to a friend who just had a baby and the dessert was Almond Angel Food Cake with Creme Anglaise and Macerated Strawberries. I confess I love recipes with fancy, descriptive titles of 10 words or more.