• 18 ounce boneless skinless chicken breast about 3 large breasts, sliced against the grain into strips about 1/8 inch thick and 2 inches long

For the marinade:

• 3 tablespoon soy sauce
• 2 tablespoon dry sherry
• 3 tablespoon corn starch

For the noodles:

• 16 ounce spaghetti dry, cooked al-dente or Chinese style noodles
• 2 teaspoon sesame oil more or less to taste

For the stir fry:

• 4 tablespoon avocado oil or your favorite high-heat cooking oil
• 5 tablespoon fresh ginger minced
• 6 clove garlic finely chopped
• 1 yellow onion large, cut into slivers about ¼ inch thick
• 1 carrot julienne
• 12 dried shiitake mushroom softened in hot water and thinly sliced
• 4 cup Napa cabbage about 1/2 small head, tightly packed and thinly sliced
• 2 tablespoon soy sauce more or less to taste

For the chicken:

• 2 pound boneless skinless chicken breast
• 1 ½ teaspoon Kosher salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon Italian seasoning

For the pasta:

• 1 ½ pound fettuccine dry, cooked al dente
• 2 tablespoon Kosher salt Diamond Crystal recommended

For the sauce:

• 3 tablespoon unsalted butter
• 2 teaspoon Kosher salt more or less to taste
• 1 1/2 cup heavy whipping cream

For finishing:

• 1 1/2 cup Parmesan cheese grated, plus additional cheese for serving
• 1/3 teaspoon freshly ground black pepper freshly ground preferred
• 1/2 teaspoon ground nutmeg

Optional:

• 2 tablespoon Italian parsley chopped