Recipe for 4
2 large boneless skinless chicken breast halves, cut into bite-sized pieces
500gr penne pasta
2 tablespoons olive oil
1 garlic clove minced
1/2 cup dry white wine
1 cup heavy cream
1/3 teaspoon nutmeg, powder
Salt and pepper, to taste
3/4 cup Parmesan cheese, grated
2 tablespoons chopped fresh basil leaves
Cook pasta in a large pot of boiling salted water, according to package instructions. Drain the pasta, add 1 tablespoon olive oil and stir. Set aside until you prepare the sauce. .
In a large skillet add the two tablespoons olive oil and heat over medium/high heat. Add the garlic and the chicken and sauté for about 5 minutes stirring occasionally. Add the wine and continue cooking for 2-3 minutes until the alcohol evaporates. Remove the skillet from heat and let it cool for about 2-3 minutes. Add the cream, salt, pepper and the nutmeg to skillet and boil until sauce thickens slightly (about 4 minutes).
Add the parmesan cheese, basil, and chicken and stir to combine with the sauce. Add the cooked pasta the toss together until coated evenly. Let the pasta warm.
Serve the pasta warm with some dry white wine. Enjoy!