Chicken Fettuccine in a Sundried Tomato & White Wine Sauce - 23 Apr
LCPL Craig Turnbull & PTE Leah Fogden
Chicken Fettuccine in a Sundried Tomato & White Wine Sauce
2 Chicken Breasts (skin removed)
100gms Fettuccine Pasta
Half a Red Onion
2 Garlic Cloves
3 Button Mushrooms
50gms Red Capsicum
50gms Yellow Capsicum
100mls White Wine
30gms Sundried Tomato Pesto
Spring Onion (for garnish)
20gms Parmesan Cheese
20gms Pine Nuts (toasted)
Salt & Cracked Pepper
Place the pasta into boiling salted water. Cook until al dente, drain and refresh in cold water.
Mince the garlic. Slice the red onion, mushrooms and capsicums thinly.
Slice the spring onion on an angle, place into ice water. Shave the parmesan into pieces.
Slice the chicken breasts into strips. Season the chicken strips with salt and pepper. Place into a hot pan with a dash of olive oil. Sauté until golden brown and cooked through. Remove the chicken.
Add the onions, mushrooms and garlic into the pan and cook for 1 minute.
And the wine and reduce by half. Add the pesto, mix in then add the cream and reduce.
Add the chicken and capsicums then season.
Drain the pasta and stir into the sauce. Divide into bowls and garnish with spring onion, pine nuts & parmesan shavings.