Michael, from Fendalton...

Voila Fettuccine


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!

156 Votes Since September 3rd
 

Ingredients

  • 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

Directions

  1. Prepare garlic cloves and chop finely.
  2. Dice chicken into small pieces about an inch long.
  3. Take a frying pan and place on low/medium heat.
  4. Brown the chicken to a safe level in some olive oil, but DONT DRY IT OUT- use a lid ;)
  5. Heat up the water for the fresh pasta, add a table spoon of olive oil to the water and a little salt.
  6. Add the chopped garlic cloves to the pan when the chicken is almost cooked. Dont let the garlic get brown!
  7. Add one bottle of cream.
  8. Add a few large pinches or black pepper.. more than you usually would as the cream smooths it out.
  9. Add a tsp of Stock powder.
  10. Simmer this just below the boiling point of the cream while you add the next few things.
  11. Take the defrosted spinach portions and break them up a little, then throw them in.
  12. Start cooking the pasta (should only take 3 or 4 mins)
  13. Now you can add the parmesian cheese.
  14. The sauce should be thickening up nicely now!
  15. 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)
  16. 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!)
  17. Drain the Pasta once it is al dente and place in two dishes.
  18. Pour the contents of the pan over the pasta.
  19. Finish with a little parmesian, a grind of cracked pepper, and a sprig of Italian parsley.
  20. Voila!
  21. Best enjoyed with a chardonnay and some good company!
Serves Cooking Time Prep Time
2 10 2

Comments

Sue

I made this last night and it was very delicious. I love pasta and this is a great recipe. Thank you.

Dave

Absolute genius

Scott

Damn this recipe is sexy

Slinky7

I love the spinach!

MArtino

I come frrom Italy and I certify this the real Italian way, veeerrry nice!!!

Ben10

It was positively scrumptious ;)

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