1 lb dried organic fettucine
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 fettucine 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 & 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.