Fresh pasta served with chicken and Dolcelatte sauce
Fettuccine con pollo e Dolcelatte
Gino D'Acampo teaches you how to cook an authentic chicken pasta dish.
Serves – 4
Ingredients
400g fresh Fettuccine or Tagliatelle
350g chicken breast, boneless and skinless cut into thin strips
200g Dolcelatte cheese, cut into chunks
50ml dry white wine
150ml double cream
3 tablespoons of chopped chives
2 tablespoons of olive oil
Salt to taste
Preparation
Heat the oil in a medium size saucepan and fry the chicken for 6 minutes until golden all over. Stir occasionally with a wooden spoon.
Add in the Dolcelatte and over a low heat, cook for 2 minutes stirring until melted.
Pour in the cream and wine and continue to cook for a further minute stirring continuously.
Mix in the chive and season with salt and plenty of black pepper. Remove from the heat and set aside.
Meanwhile, cook the pasta in a large saucepan with salted boiling water until al dente.
Once the pasta is cooked, drain and tip back into the same pan where you cooked it.
Pour over the creamy chicken sauce and stir all together, away from the heat, for 30 seconds allowing the sauce to coat the pasta beautifully.
Serve immediately.