4 Tablespoons unsalted butter 4 chicken breast halves, boneless and skinless, cut diagonally into 1"x1-1/2" strips 1 bunch of spinach, cleaned, stemmed and coarsely chopped 1/4 teaspoon freshly grated nutmeg 1 cup drained canned Italian peeled tomatoes, chopped 1 cup heavy cream 3/4 pound gf fettuccine 1/2 cup parmesan cheese, freshly grated
Cook gf fettuccine according to package directions. Drain and set aside.
Melt butter in a large skillet over medium heat. Increase heat to medium-high and add chicken strips; sauté until lightly browned all over and cooked through, about 5-7 minutes. Transfer chicken to a plate; tent with foil to keep warm.
Add spinach to skillet, season with salt, pepper and nutmeg; cook over medium-high heat until wilted, about 2 minutes. Add tomatoes and cook, stirring, until heated through, about 4 minutes. Stir in cream and simmer sauce until slightly thickened. Adjust seasonings to taste with salt and freshly ground black pepper.
Return chicken to pan and cook for 1 minutes, stirring occasionally, until blended and heated through. Add cooked fettuccine and toss until noodles are coated. Add parmesan and continue to toss until cheese is blended in.
To serve, place pasta on individual plates. Garnish with freshly grated parmesan cheese.