Ingredients Jump to Instructions ↓

  1. Parmesan Cream Sauce

  2. 1 cup 237ml Dry white wine

  3. 1/4 cup 36g / 1 1/3oz Chopped shallots

  4. 1 teaspoon 5ml Whole white peppercorns

  5. 1 teaspoon 5ml Thyme sprig (small)

  6. 1 cup 237ml Chicken stock

  7. 1 1/2 cups 355ml Heavy cream

  8. 3/4 cup 109g / 3.8oz Grated Parmesan cheese

  9. Freshly-ground white pepper - to taste

  10. Pasta and Chicken

  11. 8 oz 227g Fettucine pasta - fresh or dried

  12. 2 tablespoons 30ml Olive oil

  13. 1 teaspoon 5ml Minced garlic

  14. 1/4 cup 36g / 1 1/3oz Finely-diced pancetta

  15. 1/2 teaspoon 2 1/2ml Chopped fresh thyme leaves

  16. 1/2 teaspoon 2 1/2ml Chopped fresh oregano

  17. 1/4 cup 59ml Chicken Stock - (see recipe)

  18. 1 tablespoon 15ml Freshly-chopped parsley

  19. 1 Crushed red pepper flakes

  20. Salt - to taste

  21. 2 Boneless skinless chicken breast halves - grilled or broiled

  22. Thyme or oregano sprigs - for garnish

Instructions Jump to Ingredients ↑

  1. First, make the Parmesan cream. In a medium saucepan over medium heat, combine white wine, shallots, peppercorns and thyme. Cook about 7 to 8 minutes or until mixture is dry.

  2. Add chicken stock; continue to cook until liquid reduces by half. Add heavy cream and cook for about 2 minutes more or until sauce is slightly thickened. Strain sauce through a fine mesh wire sieve.

  3. Pour strained sauce into a blender. Add grated Parmesan cheese, thyme and oregano; blend until smooth. Strain one more time through fine mesh wire sieve. Season to taste with salt and freshly ground white pepper.

  4. Bring a large pot of salted water to a boil; cook fettucine until al dente. (Time will vary depending on whether you use fresh or dried pasta.)

  5. Meanwhile, in a large skillet, over medium-high heat, heat olive oil. Add garlic and cook for about 1 minute. Add pancetta, thyme and oregano and cook for about 2 minutes more. Stir in chicken broth and deglaze pan. Stir in prepared Parmesan cream. Cook only until heated through. Remove 1/2 cup sauce and set aside; keep warm.

  6. When fettucine is cooked, drain and add to sauce in skillet together with chopped parsley and crushed red pepper flakes. Stir to mix thoroughly. Season to taste with salt, if necessary.

  7. Slice cooked, grilled chicken breasts on the diagonal.

  8. Twirl or mound coated fettucine onto two hot plates. Fan out slices of chicken on top of pasta. Drizzle with reserved 1/2 cup of sauce. Garnish each plate with a thyme or oregano sprig.

  9. This recipe yields 2 servings.


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