Accompanied Kathleen Brotherton column, published 7-19-2012
1 pound fettuccini
4 single chicken breasts, skin and bone removed, and cut into thin strips
3 tablespoons butter
6 cloves garlic, peeled and left whole
6 scallions, finely chopped
1 tablespoon flour
1/3 cup heavy cream
1 tablespoon fresh lemon juice
1/3 cup grated Gruyere or Swiss cheese
1/4 cup freshly grated Parmesan cheese
1/2 teaspoon salt
Freshly ground black pepper
3 tablespoons finely chopped parsley
While the pasta is cooking, saute the chicken breasts in hot butter for 3 minutes until firm and white. Stir in the garlic and scallions and fry over moderate heat for 3 minutes.
Discard the garlic and stir in the flour. Add the cream and lemon juice and stir until hot. Add the cheeses and season with salt and pepper.
Drain the noodles and toss with the chicken breasts and all other ingredients.
Serve with tossed salad or sliced tomatoes.
