Homemade fettuccine with succulent creamy chicken

My husband has been away for a month and he’s just got back. A month can be a very long time, did we miss him? Of course we did, sincerely. But there are some things that improved while he was away.

We have our specified areas in the house, by default, and communal areas. The kitchen is my area, yes everyone uses the kitchen, but I oversee the kitchen and it must be the way I like it since I spend the most time there. Reasonable? Yes, I think. My husband has the garage and a specific big cupboard for all of his gadgets, tools and manly stuff. Which I use but don’t interfere with. Then it’s the rest of the house everybody enjoys and messes.

The house has been so much cleaner and fresher since he’s been gone. Love you babe, but it’s true 😘.

Like my kitchen counter for example. I’m not the cleanest of people but I like organization,  purpose driven placement of things. Spelt out: don’t leave things on my kitchen counter that don’t belong on my kitchen counter! #said in a gentle voice.

I missed him but it was very nice to have a clean counter for a month, a clear dinner table, clear chairs and couches, everything packed and placed where it belongs.

I’ve missed him so much though, that tonight I’m doing one of his favourites: Pasta. But even better than that, I’m making my own pasta from scratch, fettuccine to be exact. What’s the difference between fettuccine, linguine or tagliatelle you may ask. Fettuccine is much wider and a lil’ bit thicker pasta ribbons.

I’m serving my fettuccine with a creamy succulent chicken, and hubby is helping.

What do we need? Serves 4

  • 200g of flour( I’m using cake flour as that’s what I have in my cupboard)

  • 2 eggs

  • 4 chicken breasts, no skin

  • 100g salmon flavoured cream cheese( of course)

  • 1 onion

  • 4 cloves of garlic( you can never have too much!)

  • salt & pepper

  • chilli flakes

  • 100 ml of milk

You need a coat hanger as well, to dry the pasta.

What to do?

lets start with the pasta dough. In a large bowl, sieve the flour for a much smoother pasta- make a hole in the middle and in to this crack your 2 eggs. Mix with the wooden spoon until the egg is incorporated with the flour and the mixture consistency is coarse. Pour this mixture out onto a clean floured surface and knead until smooth.

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Set up the pasta machine. OR you can actually make the pasta without a pasta machine, by rolling the dough thin and hand cutting the ribbons.

imageimageimageI’m using the pasta machine today. So divide the dough into 2 balls, then roll out to flatten it. Feed it through the pasta machine making it thinner and thinner, from setting 2, 4 and 6. Then hand cut it to make a perfect size for the machine. Attach the specific pasta cutter apparatus and cut pasta to fettuccine. Guiding your ribbons out gently.

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Hang your ribbons to dry for 10-15 minutes. Remember we don’t want too dry pasta, otherwise we might as well buy the packaged, non-fresh pasta.

While the pasta is slightly drying, chop your onion and garlic cloves thinly, portion your chicken into short strips. In a hot pot with 3 tbs of olive oil, soften the onions and garlic, then mix in the cream cheese. Let this melt, then add the chicken strips, 100ml of milk, 1 tsp of chili flakes, season with salt & pepper. Cook the chicken for 5 minutes, adjusting the seasoning and set aside.

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Time to cook the pasta. Boil 1 litre of water and pour it in a large pot with salt, when it comes to a boil gently add in the pasta. Let this cook for 5 minutes. Then drain the water, add the pasta into chicken pot and mix well over heat. This will help it incorporate better and cook for 2-3 minutes for the pasta to soak up the creamy sauce.

imageAnd voila, we’re done!

Serve in a bowl with a sprinkle of chopped parsley.

imageimageimageNot blowing my own horn or anything, but this is super delicious. I think it could be the best pasta dish I’ve ever made. #no jokes. The sour cream, the fresh pasta: dynamite combination! Hearty, creamy, succulent, moist, I could go on for a while!

This recipe is definitely a keeper. Not the healthiest, but it’s too delicious for me to care right now. Extra 15 minutes at the gym tomorrow should do it.

TRY IT

Author: preciousgarnett

I'm a multi-faceted young woman. I'm a proud mom to a now 5 year old 😜. I'm a daughter, I'm a sister and a friend to a few people. I'm a medical doctor by profession, passionate about infectious disease, primary health care and public health. I live food, from thinking about it, cooking it to eating it. Health and Nutrition fanatic. I live by a few chants...: 1. Before I do anything whether related to food or not, I ask myself ' Is it worth the calories?' Whether literally or figuratively( i.e. Is the decision worth the stress, effort, investment) 2. What you put in must come out! If you don't let it out, it settles on your tummy and hips. 3. 'Everything happens for a reason'. I try reflect on situations I find myself in, whether by choice or not. And look for Lessons I'm meant to learn from them, in order to grow.

2 thoughts

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