| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
|
Tamara2 |
1 |
servings |
INGREDIENTS
| 50 |
g |
Butter |
| 1 |
tb |
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 |
bn |
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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