Creamy pasta with chicken
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4-6
Complexity: easily
Servings: 4-6
Fettuccine pasta with chicken in a delicious creamy sauce, made even creamier by the Gruyere and Parmesan cheeses. A pinch of fresh nutmeg adds just the right amount of spice, which pairs perfectly with the creaminess. Simmer the sauce with sautéed vegetables in white wine and cream cheese, then add thinly sliced chicken breast. It cooks very quickly, and in just five minutes, you can stir the cooked fettuccine into the delicious sauce. Before serving, sprinkle the pasta with sliced sugar snap peas and fresh celery leaves.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tbsp (30 g) butter
- 1 shallot, chopped
- 2 celery stalks, thinly sliced + chopped leaves for serving
- 2 carrots, grated
- 1 teaspoon chopped fresh thyme
- 0.5 cups dry sherry or 1.5 cups heavy cream of white wine
- 1.5 cups heavy cream
- A pinch of freshly grated nutmeg
- 600 g skinless and boneless chicken breasts, cut into thin strips
- 1 cup grated Gruyere cheese (about 120 g)
- 1/4 tbsp. grated parmesan
- 1/4 cup chopped fresh parsley
- 350 g fresh fettuccine pasta
- 1 cup sugar snap peas, ends removed, peas thinly sliced
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Recipes with similar ingredients: butter, shallots, celery, carrot, thyme, sherry, white wine, cream, nutmeg, chicken breasts, Gruyere cheese, Parmesan cheese, parsley, fettuccine pasta, sugar snap peas
Cooking the dish according to the recipe:
- Bring a large saucepan of salted water to a boil. Meanwhile, melt the butter in a large skillet over medium-high heat. Add the shallots and cook until slightly softened, about 1 minute. Add the celery, carrots, thyme, 3/4 teaspoon of salt, and a few ground black pepper and cook until the vegetables are softened, about 2 minutes. Pour in the sherry and cook until slightly reduced, about 2 minutes. Add the cream and nutmeg and bring to a boil. Reduce the heat to medium and simmer until the sauce thickens slightly, about 5 minutes.
- Add the chicken to the sauce, increase the heat to medium, and simmer until tender, about 3 minutes. Add the Gruyere and Parmesan and continue cooking, stirring, until the cheese melts and the sauce thickens, about 2 minutes (at a low simmer). Add the parsley, salt, and pepper.
- Place the pasta in boiling water and cook according to package directions. Drain, add the pasta to the sauce, and toss to combine. Sprinkle with chopped peas and serve with celery leaves.
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