mmm Chicken Fett with Brown Butter Sauce

I made this best thing tonight that I found in my Southern Living Easy Weeknight Favorites cookbook. I tweaked it a bit and let me say mmmmmm. After being sick with the flu for 5 days I am glad to be back at my stove with my bright orange pots and pans. Also a tip--when you boil pasta and have a ton left over that wasn't needed for the dish (come on do you really need all those carbs, don't celebrate it) put it in a freezer bag for next time; it shaves 15 min off your next pasta dish.


Chicken Fettuccine w Brown Butter Sauce
serves 4 servings

1 lb fettuccine
1/2 cup butter
2 boneless skinless chicken breast halves diced into bite sized pieces
3 cloves of garlic smashed
1/2 slivered almonds
1 cup sliced mushrooms
1/2 cup chopped fresh parsley
4 tbs dry white wine
2 tbs lemon juice
kosher salt
pepper
shredded fresh Parmesan cheese


Cook pasta according to package directions; drain and keep warm--i took 1/4 of the pasta, put aside in a freezer bag for a side dish in the future.
Meanwhile, melt the butter in a large skillet over med/high heat, swirling it around with wooden spoon until butter is melted and browning (and bubbling mmmm). Add chicken sprinkled with salt and pepper, garlic and almonds; cook about 5 min til chicken is cooked. Stir in parsley,wine,lemon juice, a dash more salt and pepper then toss immediately with pasta; top with cheese.
We served this with roasted asparagus that I toss with olive oil, salt and pepper and lay flat on a foil lined cookie sheet--then roast in a 400 degree oven for about 10 min.