*cue the voice of John Hurt* “Young warlock! You are destined . . to have some. . . Chicken . . . Fettuccine . . . Alfredo today!”
haha, I am sorry. I have been watching too much Merlin. The first time that I ever had a taste of true Italian was at Pappasalis in Islamabad, many many many years ago. I have not turned back since. But let’s be honest. . Italian food can be expensive and we can’t afford to go to a fancy Italian restaurant every time we crave some Spinach Ravioli. That is why we decided we will make Italian food at home. (Thank you, jelly lump, for the recipe.)
This is a complete meal and absolutely delicious. Here’s what you’ll need:
Ingredients: (Serves 2)
1 skinless, boneless chicken breast, cut into 1/4″ cubes
2 tbsp butter
1 tbsp garlic paste
1/2 tsp Italian Seasoning (basil, oregano, thyme, rosemary, marjoram)
fettuccine pasta – about 1/3 of a 500 gm pack
1/4 cup of cream
1 cup + 2 tbsp milk
3 tbsp flour
1/2 an onion, diced
1/2 cup sliced mushrooms
1/2 tbsp + 1/2 tsp + 1 tbsp salt
3/4 tsp ground white pepper
1/4 cup grated Parmesan cheese or Mozzarella Cheese
1/2 tomato, diced
2 tbsp coriander or parsley, chopped
Okay, first this is what fettuccine pasta looks like. Don’t get linguine or that for lasagna.
In a large pan, heat up half the butter, over medium heat. Toss in the garlic paste and as soon as it changes color, toss in the chicken. Saute for a while and throw in 1/2 tbsp salt and italian herbs. Now as soon as the chicken goes all white, add 1/4 cup of water, turn down heat and let it simmer for about 3-4 mins.
Meanwhile, boil some water for the pasta with 1 tbsp salt.
Turn up the heat under the chicken and saute it till the water dries out. Toss in the diced tomato, stir and set aside.
Time for the mushroom sauce. In another pan, melt the remaining butter over medium heat. Throw in the diced onion, till tender. Add the mushrooms, 1/2 tsp salt and white pepper. Saute for a while.
Throw in the flour and cook for 3 mins, everything will stick together by now.
If the water has started boiling, cook your pasta according to the instructions on the pack or until al-dante. Drain.
Take the mushroom mixture pan off the heat and slowly add milk, stirring. The reason we take it off heat is because we don’t want the flour to cook too quickly and turn into lumps. Once you feel like the milk has mixed trough, put it back on heat. It will slowly start to thicken. At this point, add the cream. Once the sauce is thick enough add in the chicken and the cheese and turn off the heat.
You can add the chopped coriander/parsley leaves into the sauce or when you serve – your choice. That’s it. Assemble and serve!
Enjoy making this. Thank you for reading!