Michael, from Fendalton...
This recipe has been perfected for its seductive qualities.. when women eat this there is not only one dish in front of them!
I love mucking around in the kitchen, and i love rich flavors.. dont make this one too often or you will stack on weight like theres no tomorrow! you have been warned!
- Tor two:
- Two chicken breasts (or tender cuts)
- 2-3 large garlic cloves
- Olive oil (extra virgin)
- Italian parsley (fresh)
- 5 spinach portions defrosted (whole leaf - the frozen kind (of course you can use fresh!))
- Cream (a whole of the smallest bottles you get from the super)
- Powdered Chicken or vegetable stock (use maggis!)
- One handful of grated parmesan Cheese (the better the better)
- Cherry tomatoes - two large handfuls
- Salt and black pepper
- Fresh fettuccine, ~400g
- Prepare garlic cloves and chop finely.
- Dice chicken into small pieces about an inch long.
- Take a frying pan and place on low/medium heat.
- Brown the chicken to a safe level in some olive oil, but DONT DRY IT OUT- use a lid ;)
- Heat up the water for the fresh pasta, add a table spoon of olive oil to the water and a little salt.
- Add the chopped garlic cloves to the pan when the chicken is almost cooked. Dont let the garlic get brown!
- Add one bottle of cream.
- Add a few large pinches or black pepper.. more than you usually would as the cream smooths it out.
- Add a tsp of Stock powder.
- Simmer this just below the boiling point of the cream while you add the next few things.
- Take the defrosted spinach portions and break them up a little, then throw them in.
- Start cooking the pasta (should only take 3 or 4 mins)
- Now you can add the parmesian cheese.
- The sauce should be thickening up nicely now!
- When the pasta is almost done, turn off the heat for the chicken and sauce, and add the cherry tomatoes (these are best hot but not cooked)
- Taste the sauce for salt (usually dont need to add any but depending on the cheese and stock you've used, you might have to add a touch!)
- Drain the Pasta once it is al dente and place in two dishes.
- Pour the contents of the pan over the pasta.
- Finish with a little parmesian, a grind of cracked pepper, and a sprig of Italian parsley.
- Best enjoyed with a chardonnay and some good company!
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