Careme

Instructions

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1. 1.

   Pat 8 oz chicken breast dry and slice horizontally into two thin cutlets of even thickness. Season with 1 teaspoon Diamond Crystal Salt flakes and 1/4 teaspoon black pepper. Set aside while preparing the vegetables.

2. 2.

   Remove the tough stems from 8 oz shiitake mushrooms and slice the caps about 1/4 inch thick. Pick any tough stems from 5 oz chopped kale and cut large leaves into bite-size pieces. Thinly slice 1/2 oz peeled garlic.

3. 3.

   Bring 2 quarts water to a boil in a covered pot. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 6–8 minutes total, turning once, until golden and the thickest part reaches 160°F. Transfer to a plate and rest for at least 5 minutes while making the sauce.

4. 4.

   Add 1 tablespoon unsalted butter to the skillet, then spread the prepared shiitakes across the pan. Cook over medium-high heat for 7–9 minutes, stirring occasionally, until browned. Add the prepared garlic and cook for 30 seconds. Add the prepared kale, 1 teaspoon Diamond Crystal Salt flakes and 1/4 cup water. Cook for 3–4 minutes, tossing, until the kale is tender and most of the water has evaporated.

5. 5.

   Reduce the skillet heat to low and stir in the following:

   • 1/4 cup heavy cream
   • 1/8 teaspoon ground nutmeg
   • 1/4 teaspoon black pepper

   Simmer gently for 1–2 minutes, scraping up the browned bits, then keep the mushroom cream sauce warm over very low heat.

6. 6.

   Add 4 1/2 tablespoons Diamond Crystal Salt flakes to the boiling pasta water. Add 10 oz Cucina Fresca Egg Fettuccine and cook according to its package directions, usually 2–4 minutes, until just tender. Reserve 1/2 cup pasta water, then drain without rinsing.

7. 7.

   Add the drained fettuccine to the mushroom cream sauce with 2 tablespoons reserved pasta water. Toss over low heat for about 1 minute. Remove from the heat and gradually toss in 3/4 oz finely grated Parmesan. Add more reserved pasta water, 1 tablespoon at a time, only as needed for a glossy sauce that lightly coats the noodles.

8. 8.

   Slice the rested chicken across the grain. Divide the fettuccine, mushrooms and kale between two warm shallow bowls, arrange the chicken on top, and finish with the remaining 1/4 oz Parmesan. Serve immediately.

Want more detail? See the temperature guide.