Creamy Chicken & Prosciutto Fettuccine
Golden, spice-rubbed chicken breast meets al dente ribbons of fettuccine, all coated in a velvety béchamel—built from buttery white cheddar and a sharp hit of Parmesan. To finish, crisp shards of prosciutto are scattered like confetti for a pop of salt and crunch, with a sprinkle of fresh parsley adding a herby touch.
Nutritional facts
Protein
72g
Carbs
61g
Calories
990
Fat
50g
Ingredients
White Cheddar Cheese, Canola and Olive Oil Blend, All Purpose Flour, Butter, Fettuccini, Onion Powder, Garlic Powder, Black Pepper, Onion, Kosher Salt, Parmesan Cheese, Prosciutto Ham, Chicken Breast, Whole Milk
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About Anthony Nichols
As a native New Yorker, Chef Anthony Nichols never dreamt of a life in the kitchen when he was playing football and stickball in the streets of Queens, NY as a kid.
But he now serves as the Culinary Director for Junzi Kitchen & Eat Nice Day Chinese, in addition to his private chef business, consultingprojects and teaching.
He studied at the French Culinary Institute before working under Mauro Buffo at Falai and most notablyChefs Ben Polinger at Oceana.
His Michelin star experience led him to be recruited as a corporate executive chef for the CEO's of some of the largest companies in the world, including Sony, RBS & The NewYork Times.
After years ofrestaurantexperience, heshifted to research and development for quick service restaurants like Dig, Pret A Manger, Mulberry & Vine, Just Salad to name a few.
Chef Anthony is influenced by his Puerto Rican heritageandFrenchtraining, as well as his varied interests including American history, art, design, film and music.
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