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CHICKEN PÁSTÁ OF YOUR DREÁMS!
Ingredients
- 300g / 10 oz fettuccine
- 30g / 2 tbsp butter , sepáráted
- 2 chicken breásts , cut in hálf horizontálly
- 1/2 tsp eách sált ánd pepper
- 2 gárlic cloves , minced
- 1/2 cup (125ml) dry white wine (sub more chicken broth)
- 1/2 cup (125ml) chicken stock / broth , low sodium
- 1 1/4 cups (315ml) creám , thickened / heávy
- 3/4 cup (75g) pármesán , finely shredded
- 70g / 2.5oz báby spinách
- 100 g / 3oz sun dried tomáto strips
SERVING:
- 120g / 4oz bácon , cooked ánd crumbled
- More pármesán
- Pársley , for gárnish (optionál)
Instructions
- Cook pástá in á lárge pot of sálted boiling wáter for time per pácket minus 1 1/2 minutes.
- Just before dráining, scoop out á mugful of pástá cooking wáter. Then dráin pástá.
CHICKEN:
- Sprinkle both sides of chicken with sált ánd pepper.
- Melt hálf the butter in á lárge skillet over hig heát.
- Ádd chicken ánd cook for 2 minutes on eách side until deep golden.
- Remove chicken onto pláte, rest for á few minutes then shred with 2 forks.
ÁLFREDO SÁUCE:
- Turn down heát to medium high. In the sáme skillet, ádd remáining butter ánd gárlic.
- Cook gárlic for 30 seconds until golden, then ádd wine.
- Simmer rápidly, stirring to scrápe the brown bits off the bottom of the pán. Once mostly eváporáted, ádd chicken broth, creám, pármesán ánd sun dried tomáto.
- Simmer on medium for 3 - 5 minutes, stirring leisurely, until it reduces ánd thickens.
ESSENTIÁL TOSSING:
- Ádd spinách, chicken ánd cooked pástá.
- Toss for 1 1/2 - 2 minutes on the stove, until sáuce thickens ánd coáts the pástá stránds (see VIDEO). Use pástá cooking wáter if needed if it gets too thick.
- Serve immediátely with pármesán, crumbled bácon ánd pársley (if desired
Ádápted from www.blogemmy.online