Browned Butter and Chicken Fettuccine

I made a new recipe last night - I choose this one because I had all the ingredients (or substitutions) on hand and it was FAST!! 20 minutes tops. You can tell from the title, it wasn't low fat!! But man, was it good. When I make it a second time, I'll cut the butter in half, 1/2 cup was plenty, and 1/4 would be fine. The other fat really comes in in the almonds, and it could do with less of those as well. The nutrition info is a ROUGH ESTIMATE as this wasn't from my structure house cookbook, but a Southern Living one (that means more fat off the bat!) so I had to use SparkPeople.com to calculate the nutrition and sometimes I had to convert ingredients, and I didn't get too detailed sometimes.

Browned Butter and Chicken Fettuccine



Ingredients:
12 ounces dried fettuccine, uncooked (I used a hybrid spaghetti)
1/2 Cup butter
4 skinned and boned chicken breast halves, cut into strips (I used 6 because I had them thawed already).
1 Clove Garlic; crushed
2.25 ounces Slivered almonds
1/2 Cup chopped fresh parsley
2 TBS dry white wine
1 tsp lemon juice
1/2 tsp salt
1/4 Cup freshly grated Parmesan cheese

Procedure:
Cook pasta according to package directions; drain and keep warm.
Meanwhile, melt butter in a large skillet over medium-high heat, swirling skillet until butter is browned. Add chicken, garlic, and almonds; cook 4 minutes or until chicken is done. Stir in parsley and next 3 ingredients; toss with hot cooked pasta. Sprinkle with cheese, and serve immediately. Serves 4 (although we made it into 6 servings).

Nutrition Info: (rough estimates) - based on 6 servings
Amount per serving:
Calories: 300 Fat: 20 Carbs: 11