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1 lb dried organic fettuccine
3⁄4 lb Bell & Evans organic boneless, skinless chicken breasts (cut into 1-inch chunks)
1⁄4 c flour
6 T unsalted butter
1 shallot (minced)
1 c organic heavy cream
1 c finely grated Parmigiano-Reggiano
1⁄2 t salt
1⁄4 t freshly ground black pepper
1⁄2 oz fresh parsley and basil

Pasta Cook the fettuccine in a pot or rapidly boiling water until al dente. Drain in a colander, reserving 1/4 cup or the pasta cooking liquid. Chicken Meanwhile, dredge the chicken in the flour, shaking off the excess. Melt the butter in a medium saucepan over medium-high heat. In a large, non-stick skillet, add the chicken and cook, stirring until lightly browned, about 2 minutes. Add shallots and sauté until tender. Add heavy cream and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from heat. Return the pasta to the pot is was cooked in, set over medium-high heat along with the reserved cooking liquid. Add the chicken-cream mixture and half of the parmesan and toss to combine thoroughly. Season with salt and pepper to taste. Sprinkle with remaining parmesan and garnish with basil and parsley, if desired. Serve immediately.