Curried Chicken Fettuccine Florentine

1/2 lb dry Fettuccine pasta
10 oz frozen chopped spinach(thawed)
1 small yellow Vidalia onion sliced
2 cloves of garlic finely chopped
1 cup shredded cooked chicken(Rotisserie)
2 tsp McCormick curry powder(or any mild one that you prefer)
Salt to taste
2 tbsp olive oil
1/4th cup fresh basil leaves chopped

Alfredo sauce ingredients:
8 oz Mascarpone cheese
1/4 th cup freshly grated parmesan cheese
1/4th tsp nutmeg pwdr
1 tsp black pepper pwdr
1/4th cup heavy cream

Directions :
Fill a stock pot with water ,season with salt .When it comes to a boil add the Fettuccine pasta and cook till it is 'al dente' i.e firm to bite .Drain and keep aside.
In a non-stick deep bottomed pan  ,heat 2 tbsp of olive oil.Saute  the sliced onion till it is transluscent.Finely chop the two cloves of garlic and add to the onions.Add the curry powder and saute for 30 seconds.Add the thawed spinach and cook for 5-10 mins.Add the chicken  at this stage and blend on a low flame with the spinach for 5 mins.

Alfredo sauce:
In a heavy bottomed non-stick  saucepan mix together  the freshly  grated Parmesan cheese and heavy cream and simmer on a low flame till the cheese  almost melts.Swtich off the heat and blend in the Masacarpone cheese and season with nutmeg and black pepper powder.

Add the Alfredo sauce and cooked Fettuccine pasta to the prepared spinach and chicken and mix well.Garnish with chopped fresh basil leaves.