Creamy pasta with chicken

Ingredients:

• 2 tbsp (30 g) butter
• 1 shallot, chopped
• 2 celery stalks, thinly sliced ​​+ chopped leaves for serving
• 2 carrots, grated
• 1 teaspoon chopped fresh thyme
• 0.5 cups dry sherry or 1.5 cups heavy cream of white wine
• 1.5 cups heavy cream
• A pinch of freshly grated nutmeg
• 600 g skinless and boneless chicken breasts, cut into thin strips
• 1 cup grated Gruyere cheese (about 120 g)
• 1/4 tbsp. grated parmesan
• 1/4 cup chopped fresh parsley
• 350 g fresh fettuccine pasta
• 1 cup sugar snap peas, ends removed, peas thinly sliced

Preparation:

1. Bring a large saucepan of salted water to a boil. Meanwhile, melt the butter in a large skillet over medium-high heat. Add the shallots and cook until slightly softened, about 1 minute. Add the celery, carrots, thyme, 3/4 teaspoon of salt, and a few ground black pepper and cook until the vegetables are softened, about 2 minutes. Pour in the sherry and cook until slightly reduced, about 2 minutes. Add the cream and nutmeg and bring to a boil. Reduce the heat to medium and simmer until the sauce thickens slightly, about 5 minutes.
2. Add the chicken to the sauce, increase the heat to medium, and simmer until tender, about 3 minutes. Add the Gruyere and Parmesan and continue cooking, stirring, until the cheese melts and the sauce thickens, about 2 minutes (at a low simmer). Add the parsley, salt, and pepper.
3. Place the pasta in boiling water and cook according to package directions. Drain, add the pasta to the sauce, and toss to combine. Sprinkle with chopped peas and serve with celery leaves.