Pasta is such a cultural food. Pasta is synonymous to Italy, Roma, Venice, Milano, synonymous to civilization, style, design, fashion, history and art. Yes, this is pasta in my eyes and to my mind pasta must be synonymous to taste. And a tasteful fettuccine pasta plate is what this post is all about.
“Eat, pray, love” is one of my favorite –classic I would say – films and the ‘eat’ part of the film was about pasta and wine in Rome. But in this post taste is found in a plate of pasta made up with my favorite ingredients, garlic, onion, and fresh cream.
This recipe was implemented by me about 15 years ago when I needed to try something new back then and my daughter remembered it today and she asked me to make it. To be honest it wasn’t that difficult to remember it again but when I made the pasta and had the first bite I discovered that I forgot to add the mushrooms, but to be honest I liked it better.
If you are a pasta lover too then I promise you this recipe will drive you crazy. All those heavy ingredients, miraculously combined into a pan and then into your plate with that grated Parmesan cheese on top, will make this pasta, a plate to remember.
What I may call as a disadvantage for this recipe is that it takes lots of time in the kitchen, preparation and cooking included. Personally being obsessed with meat and especially chicken cooking, I spent lots of time cooking the chicken, although I have cut it into really small pieces. I spent a whole 35 minutes cooking it with constant stirring in a tefal pan – so as it doesn’t burn -just to make sure that my chicken was cooked correctly.
Level of difficulty: 4/5
Estimated time in the kitchen: 45-50 minutes
Calories: 465 per portion
**Please note that cost applies for Cyprus only
1 box of Fettuccine pasta
1 chicken stock
1 vegetable stock
1,5 Litre of drinking water
2 pieces of chicken breasts
3- 5 garlic cloves – mashed
1 small red onion finely chopped
1 chicken stock
150g unsalted butter
3-5 Portobello Mushrooms finely chopped (optional)
A medium bunch of parsley chopped, without the twigs
A generous pinch of Himalayan salt
A pinch of black pepper (optional)
2 cups or 1/2 liter of double fresh cream, beaten
Wash the chicken breasts well and cut into small pieces of about 1 inch each,
Dry them with kitchen paper and season them with salt and pepper.
In a medium-sized non-sticky pan add the butter. Once the butter has melted and is hot, put the chicken, mashed garlic and onion and let them fry for 35 minutes but stir constantly.
If you are adding mushrooms in the sauce add them as well.
While stirring the chicken add the chicken sauce and the wine. (this should take you about 25 minutes from the moment the chicken is added to the pan)
In the meantime, in a big casserole add the water and bring it to boil.
Once the water has boiled add the chicken and vegetable stock and then the fettuccine. Boil for ten to 15 minutes and make sure the pasta is al-dente and then pour the water.
Keep them aside and remove from fire the pan with the chicken and leave it to stand a bit for 3-4 minutes.
Add the fresh cream and then transfer it back on fire to stir it for a few minutes until the fresh cream is absorbed into a smooth sauce.
Add the parsley and stir and then pour the sauce into the fettuccine.
Stir well for 2-3 more minutes.
Serve with plenty of chunky grated Parmesan cheese.
Choosing the fresh cream means neither double or single cream but actually a little bit of both.
This is a heavy dish due to the fresh cream and the heavy ingredients so I suggest you eat a little bit less than feeling full.
And as I always say for pasta and fish pair your food with Soave, Bianco di Custoza, Pinot Bianco, Sicilian whites or my favorite lighter tastes of Chardonnay or Chardonnay blends.