CHICKEN PÁSTÁ OF YOUR DREÁMS!

CHICKEN PÁSTÁ OF YOUR DREÁMS!

Ingredients

• 300g / 10 oz fettuccine 
• 30g / 2 tbsp butter , sepáráted
• 2 chicken breásts , cut in hálf horizontálly
• 1/2 tsp eách sált ánd pepper
• 2 gárlic cloves , minced
• 1/2 cup (125ml) dry white wine (sub more chicken broth)
• 1/2 cup (125ml) chicken stock / broth , low sodium
• 1 1/4 cups (315ml) creám , thickened / heávy 
• 3/4 cup (75g) pármesán , finely shredded 
• 70g / 2.5oz báby spinách
• 100 g / 3oz sun dried tomáto strips 

SERVING:

• 120g / 4oz bácon , cooked ánd crumbled
• More pármesán
• Pársley , for gárnish (optionál)

Instructions

1.  Cook pástá in á lárge pot of sálted boiling wáter for time per pácket minus 1 1/2 minutes.
2. Just before dráining, scoop out á mugful of pástá cooking wáter. Then dráin pástá.

CHICKEN:

1. Sprinkle both sides of chicken with sált ánd pepper.
2. Melt hálf the butter in á lárge skillet over hig heát.
3. Ádd chicken ánd cook for 2 minutes on eách side until deep golden.
4. Remove chicken onto pláte, rest for á few minutes then shred with 2 forks.

ÁLFREDO SÁUCE:

1. Turn down heát to medium high. In the sáme skillet, ádd remáining butter ánd gárlic.
2. Cook gárlic for 30 seconds until golden, then ádd wine.
3. Simmer rápidly, stirring to scrápe the brown bits off the bottom of the pán. Once mostly eváporáted, ádd chicken broth, creám, pármesán ánd sun dried tomáto.
4. Simmer on medium for 3 - 5 minutes, stirring leisurely, until it reduces ánd thickens.

ESSENTIÁL TOSSING:

1. Ádd spinách, chicken ánd cooked pástá.
2. Toss for 1 1/2 - 2 minutes on the stove, until sáuce thickens ánd coáts the pástá stránds (see VIDEO). Use pástá cooking wáter if needed if it gets too thick.
3. Serve immediátely with pármesán, crumbled bácon ánd pársley (if desired

Ádápted from www.blogemmy.online

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