Chicken Spinach Fettuccini |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Really, really morish! Very nice served with a tossed green leafy salad!, and a glass of your favourite Chardonnay! The times I have given both for the preparation and cooking of this dish are approximate only. This dish is even nicer served the next day! Ingredients:
fresh fettuccine |
500 g diced chicken |
garlic pepper seasoning |
2 bunches spinach, washed,stems removed,cooked and roughly chopped |
200 g feta cheese, crumbled |
1 onion, finely chopped |
1/2 cup grated parmesan cheese or 1/2 cup romano cheese |
1 pint ricotta cheese |
grated nutmeg (to taste) |
salt & freshly ground black pepper |
1 pint sour cream (reg. or lite) |
Directions:
1. Season the diced chicken well with Garlic-Pepper seasoning and gently pan fry until cooked.
2. Set aside.
3. Cook the Spinach in the usual way, drain WELL, and roughly chop.
4. Add to the cooked spinach: the finely chopped onion, Feta cheese, grated Parmesan (or Romano) cheese, Ricotta cheese, salt and pepper and a good'dash' of nutmeg.
5. Combine the chicken and the spinach mixture.
6. Heat a small amount of butter and Olive Oil on low heat in a pan and add the Chicken Spinach mixture.
7. Stir the sour cream vigourously and add (to the Chicken Spinach mixture).
8. Stir well.
9. If the sauce appears a little to thick, thin it down with either a little milk, water or better still- some white wine!
10. Cook the Fettuccini in the usual way until'Al Dente' and serve with Chicken Spinach sauce spooned over the top!
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