chicken fettucine ingrediants 4 rashers bacon, chopped into pieces 500g boneless skinless chicken thighs, cut into bite-sized pieces (fr 2 tbsp flour 1 tbsp olive oil 1 tbsp butter 250g mushrooms, sliced 4 big cloves garlic, crushed ½ cup white wine 1 1/4 cups cream Zest of 1 Lemon 1 tbsp chopped parsley 1 cup baby spinach 1/2 cup grated Parmesan Big handful fresh basil leaves, roughly chopped Fresh fettuccine, cooked Method Fry bacon in a large frying pan over a medium-high heat until crispy. Set aside on paper towels. Pour excess fat from the pan. Heat the olive oil in the pan over a high heat, then when the pan is nice and hot add the chicken pieces and brown all over. Remove from pan and set aside. Add the wine to the pan and let it reduce a little. Add the butter, mushrooms, spinach and garlic to the pan, cook over medium high heat for about 5 minutes. Add the chicken pieces, bacon, Parmesan, cream, thyme and lemon zest. Simmer for 7-10 minutes until the sauce has thickened and the chicken is cooked through. Taste and season with salt and pepper until it tastes right to you. Stir through the basil. Toss through cooked drained pasta, sprinkle with parsley, serve and enjoy!
Posted on: Mon, 11 Aug 2014 07:11:04 +0000
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