Hello hungry peoples,
A creamy chicken pasta sauce is a delicate and indulgent beauty. The problem I have always had with cream sauces is making them thick, without removing too much of the saucy-ness. No-one likes dry pasta. I have got around this by using a combination of milk and cream, which balances some of the richness from the cream, and a little bit of flour to help thicken the sauce slightly. I think it must be a great success as it is one of hubby’s favourite dishes. Have I mentioned he’s fussy? I feel like I might have in passing. If he loves it you know it must be good!
Chicken, mushroom and white wine fettucini
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Yield: 4 serves
Calories per serving: 630
- 150 g swiss brown mushrooms
- 500 g chicken thighs
- 1/2 cup white wine
- 1/2 cup cream
- 1/2 cup milk
- 1 leek
- 1/2 cup grated parmesan
- 2 tbsp parsley
- 2 garlic cloves
- 25 g butter
- 2 tbsp flour
- 250 g fettuccine
- Put a large pot of salted water on a high heat and bring to boil with the fettuccine in it.
- Slice the mushrooms and the leek.
- Put a fry pan on medium heat with a generous amount of olive oil and fry the leek.
- Once the leek is browning, add the mushrooms and more oil if needed. Season with salt and pepper.
- Once the mushrooms are browned, remove them and the leek from the pan.
- Dice the chicken thighs and fry them in olive oil in the pan.
- Brown them and once they are cooked through, remove from pan.
- Now to make the pasta sauce. Add 25 g of butter to the pan and let it melt. Add the 2 tbsp flour and mix it with the butter. It should form a paste. Let it cook for a minute and then add the 1/2 cup cream, 1/2 cup milk and 1/2 cup white wine. Season with salt and pepper, most of the parmesan cheese and some fresh parsley.
- Add the ingredients back into the sauce and let it thicken slightly.
- Drain the fettuccine once it is cooked and then pour the pasta sauce onto it. That’s it, you’re done!