So finally mooching around on Facebook has paid off! I saw this recipe lurking on someone’s post and it looked so simple. On impulse, I made it with trepidation for my family who are quite fond of Italian food and some class themselves as Pizza Express experts – like that’s Italian! The trial went well, with feedback that mushrooms should be included with the chicken.
Tagiatelle/Fettuccini Pasta with chicken in cream saucePrint Recipe
- 8ozs boneless chicken cut into thin steak slices
- 2 tbs butter and 1 tbs cooking oil
- 2 tsps crushed garlic
- 1 tsp oregano
- 1 small pot single cream or crème fraiche
- salt and crushed black pepper to taste
- one cup sliced cup mushrooms (optional)
- 1lb dry pasta – Fettucine/Tagliatelle
- 10 - 15 fresh basil leaves
- Pamesan cheese (optional)
- chillie flakes or chillie oil for serving (optional)
Melt the butter and oil in a medium sized frying pan, lay the chicken pieces into the mixture and ‘fry’ on medium heat until golden brown, turn over and fry the other side, remove into a dish and set aside. When cool slice into long strips or cubes.
Add the garlic to the remaining butter and oil mixture, saute for 1 min, add oregano and switch off.
Prepare the pasta as per instructions on packaging, switch off 3 mins before the suggested timing, leave the pasta in the hot water.
Switch on the heat under the frying pan, add the single cream, salt and pepper, bring to the boil, add the fried chicken pieces and stir in gently, simmer together for 4-5 minutes or until mixture thickens. Add mushrooms if using and switch off the heat. If using crème fraiche cook together for 2-3minutes as it thickens faster.
Drain the water from the pasta, and tip the pasta into a large deep serving platter, add the chicken and cream mixture and the basil leaves on top of the pasta, mix the two together gently using a fork.