Ingredients

* 2 tablespoons vegetable oil, like soy or peanut
* 2 boneless, skinless chicken breast halves, about 6 ounces each
* Kosher salt and freshly ground black pepper
* Juice of 1/2 lime (about 1 tablespoon)
* 3 tablespoons chicken broth, homemade or low-sodium canned
* 2 teaspoons finely grated ginger
* 1/4 cup packed fresh basil leaves, torn
* 2 tablespoons packed fresh mint leaves, torn

Directions

Heat the oil in a medium skillet over medium-high heat until shimmering. Season both sides of the chicken breasts with salt and pepper, and place them skin side down in the pan. Cook, turning once, until firm to the touch, about 5 minutes per side. Transfer the chicken breasts to a plate.

Add the lime juice to the skillet, and scrape up any browned bits that cling to the pan with a wooden spoon. Add the chicken broth and ginger, and bring to a boil. Off the heat, add the basil and mint to the pan and swirl the pan to combine.

Divide the chicken between the 2 plates and spoon the herb sauce over the chicken. Serve.

Alfredo Sauce:

• 1 pint heavy cream
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup freshly grated Parmigiano-Reggiano
• Freshly cracked black pepper
• Chopped fresh flat-leaf parsley, for garnish

To prepare alfredo sauce:
Heat heavy cream over low-medium heat in a deep saute pan.
Add butter and whisk gently to melt.
Sprinkle in cheese and stir to incorporate.
Season with freshly cracked black pepper.

Suggestion:
In a large stockpot, cook pasta in plenty of boiling salted water for 3 minutes. Quickly drain the pasta and add it to the saute pan, gently toss the noodles to coat in the alfredo. Transfer pasta to a warm serving bowl. Top with more grated cheese and chopped parsley. Serve immediately.