Fettucini au poulet Sunchef

Chicken Fettucini

INGREDIENTS

  • 350g (¾ lb) Fettucini
  • 400g Sunchef’s Fully Cooked Chicken Strips, thawed
  • 60 ml (¼ cup) Butter
  • 1 Garlic clove, minced
  • 180 ml (¾ cup) Parmiggiano Reggiano cheese, shredded
  • 180 ml (¾ cup) Cream 35%
  • 15 ml (1 tbs) Olive oil
  • Salt & Pepper

PREPARATION

Defrost chicken strips in microwave.  Keep on the side.  In a saucepan, boil salted water (3 L/ 12 cups).  Add pasta and stir until water boils again.  Cook pasta for 10 minutes or until pasta is al dente.  Strain pasta.  Keep 250ml (1 cup) of the cooking water.  Blend pasta with olive oil.  In the saucepan used to cook pasta, add butter, garlic, cream and cheese.  Stir with a wooden spoon until boiling point.  Add pasta and chicken strips.  Stir pasta until it absorbs the liquid.  Add some cooking water if pasta gets too sticky.  Add salt and pepper and serve.