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Fettucine With Smoked Chicken, Rocket And Sundried Tomato

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CATEGORY CUISINE TAG YIELD
Vegetables, Meats, Dairy Tamara2 1 Servings

INGREDIENTS

50 g Butter
1 T Extra virgin olive oil
6 Cloves garlic, minced
20 Sundried tomatoe halves in
oil drained well and
sliced
100 g Kalamata olives, pitted
1 pn Chilli flakes
1 c White wine
1 c Vegetable or chicken stock
1/2 c Cream or evaporated skim
milk
400 g Smoked chicken, shredded or
sliced
1 Handful rocket, well washed
1 Basil, well washed
Freshly ground pepper to
taste
700 g Fresh fettucine

INSTRUCTIONS

Heat the butter and olive oil in a frypan and add the garlic, cooking
for a minute or two until golden. Add the sliced sundried tomatoes,
olives and chilli flakes and continue cooking until fragrant, about 4
minutes.  Add the white wine and boil until reduced by half, about 5
minutes.  Add the stock and reduce by half again, about 5 minutes.  Add
the cream or evaporated skim milk and the chicken and mix well,
simmering until the sauce thickens slightly, about two minutes. Add
the rocket and basil, seasoning to taste with salt and pepper and  keep
warm.  Meanwhile, boil the pasta in plenty of salted boiling water in a
Morganware Pasta Pot* until just tender then drain and immediately  add
to the chicken sauce. Toss well then serve with plenty of black  pepper
and grated parmesan cheese.  Converted by MC_Buster.  Per serving: 942
Calories (kcal); 81g Total Fat; (90% calories from  fat); 2g Protein;
17g Carbohydrate; 109mg Cholesterol; 2022mg Sodium  Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fruit;  16 Fat; 0 Other
Carbohydrates  Converted by MM_Buster v2.0n.

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