Garlic Chicken and Prawns with Fettuccine

I originally swiped this from Spruce Eats. I've made it a bit more traditional (thanks Vincenzo) and moved the steps around so it actually cooks properly. It tastes pretty bloody good now. You're welcome.

v1.1

Ingredients

• 0.5kg boneless, skinless chicken breasts or tenderloins
• 0.5 tspn kosher salt
• 0.5 tspn white pepper
• 1 pinch MSG (optional)
• 0.5 tspn Creole seasoning
• 6 tblspns unsalted butter
• 1/4 cup extra-virgin olive oil
• 1 lvl tblspn garlic, minced
• 200g fettucinne pasta
• 0.5kg large prawns, peeled
• 1 handful coarsely chopped fresh basil
• 1 tblspn coarsely chopped fresh parsley, plus garnish

Method

1. Lightly pound the chicken between sheets of plastic wrap to an even thickness. Cut the chicken into strips about 2.5cmh wide. If you are using chicken tenders, omit this step. Season with salt, pepper, Creole seasoning and a pinch of MSG if desired. Let rest, covered for 30 minutes.
2. Meanwhile, peel and de-vein the prawns. Pat them dry with paper towels. Don't run them under water--you'll totally ruin the flavour. In fact, be wary about running any seafood under water unless you're cleaning a gutted fish, etc.
3. In a large skillet over medium heat, melt the butter with the olive oil. When the butter stops foaming, add the garlic. Reduce the heat to medium-low and add the chicken. Stir the chicken for about 10 minutes until opaque and almost cooked through.
4. Meanwhile, in a large pot, bring water to a boil for the fettuccine. Cook to packet instructions.
5. Add the prawns to the chicken and cook until opaque and pink, stirring, 3 to 5 minutes.
6. Add the basil and parsley. Stir well and turn off the heat.
7. Spoon the chicken and prawn mixture over hot cooked pasta for serving. Sprinkle with fresh chopped parsley, if desired.