Monday, September 2, 2013
Fettuccine with Chicken, Crushed Peas & Mascarpone pasta
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Author by
ADAM SWANSON
Ingredients
12 Nests of San Remo Traditional Egg Fettuccine
2 tbspn butter
1 tbspn olive oil
1 brown onion, diced
2 garlic cloves, finely chopped
2 chicken breast fillets, thinly sliced salt and pepper
1 cup frozen peas
¼ cup Verjuice
½ cup cream
150g mascarpone
¼ cup chopped flat leaf parsley
Freshly grated parmesan to serve
2 tbspn butter
1 tbspn olive oil
1 brown onion, diced
2 garlic cloves, finely chopped
2 chicken breast fillets, thinly sliced salt and pepper
1 cup frozen peas
¼ cup Verjuice
½ cup cream
150g mascarpone
¼ cup chopped flat leaf parsley
Freshly grated parmesan to serve
Method
Cook pasta according to packet directions.
Heat the butter and olive oil in a large frying pan on medium heat.
Add onion, garlic and chicken. Sauté until chicken is cooked. Check seasonings and season with salt and pepper.
Add peas and slightly crush in pan with a spoon.
De glaze pan with verjuice and add mascarpone and cream, stir to combine.
Turn heat down low and allow to simmer till the sauce is reduced by half.
Add parsley and pasta to the pan and toss till the sauce is mixed through the fettuccine.
Serve with grated Parmesan.
Heat the butter and olive oil in a large frying pan on medium heat.
Add onion, garlic and chicken. Sauté until chicken is cooked. Check seasonings and season with salt and pepper.
Add peas and slightly crush in pan with a spoon.
De glaze pan with verjuice and add mascarpone and cream, stir to combine.
Turn heat down low and allow to simmer till the sauce is reduced by half.
Add parsley and pasta to the pan and toss till the sauce is mixed through the fettuccine.
Serve with grated Parmesan.
Author by
ADAM SWANSONPhotography: Jacqui WayFood Styling: Chris StephanFood Preparation: Belinda Hanson-Kennywww.sanremo.com.au
This post was written by: Franklin Manuel
Franklin Manuel is a professional blogger, web designer and front end web developer. Follow him on Twitter
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