Fettucini Rose Chicken

I know it looks like tinned spaghetti, maybe a reshoot?.. It is tasty

Fettucini Rose Chicken

Munch Munch

Who doesn’t love a creamy pasta sauce. I made this Rose sauce with bacon and cherry tomatoes. Yummo. All except the pasta. The pasta was disgusting and tasted like freakin cardboard, some strand were so bloody thick that I really had to bite through it. I used Riviera brand and I wouldn’t recommend it to anyone (I supplied a look so you can see the branding and know what not to buy). I would rather eat the San Remo GF range by far, their pastas may be on the thin side but they’re not too bad and nowhere near the same cost.

 

Serves 2

  • 1 Lge brown onion, finely diced,
  • 5 cloves garlic, crushed
  • 3 rashes of bacon, chopped
  • 1 lge chicken breast, finely sliced
  • 1 cup of cream
  • 1/2 cup pasta water (starchy water taken whilst the fettucini is cooking)
  • 2 tbs tomato paste
  • 1 punnet of cherry tomatoes, halved
  • 1 1/2 handfuls of baby spinach
  • Salt and white pepper to season
  • Half handful of Parmesan cheese, shaved
  • Few sprigs of continental parsley to garnish
  • Fettucini to serve

On a medium heat cook the garlic and onion until softened, then add the bacon and cook for a further three minutes or so.

Add half the cream and bring the heat down low, combine the flavours with the tomato paste.

Now add the chicken slowly cook on a low heat, then add the rest of the cream once the chicken is cooked and stir through the pasta water.

Four minutes before your pasta is ready add the cherry tomatoes and gently stir.

Toss in the baby spinach leaves into the pasta sauce. Drain the pasta and combine everything (except parsley) in a large bowl. Check the seasoning and add a little salt or white pepper if required.

Plate up the pasta dish and top with a little parmesan (or a lot if you love it) and make pretty with some parsley leaves.

Handy Hint: You don’t need to add baby spinach leaves to a meal whilst the sauce is bubbling away, just add at the end of any dish and stir through a little. The heat from the dish will wilt the leaves pretty quickly which is why you always add just before serving.

 

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