In a large pot of salted boiling water, cook pasta until al dente.
Step 2
Season chicken strips with salt, pepper, and oregano seasoning.
Step 3
In a large non stick frying pan over high heat, add butter and brown the chicken pieces until golden brown and cooked through (about 5-7 minutes). Remove from pan and set aside.
Step 4
In the same pan, melt butter over medium heat. Add shallots, sweat a little, then garlic, sauté until fragrant and soft (about 2 minutes). Mix in Dijon mustard.
Step 5
Deglaze with white wine and bring to a simmer, reduce by half.
Step 6
Stir in chicken stock and cream. Add the grated nutmeg, bring to a gentle simmer.
Step 7
Add Parmesan stirring until melted and the sauce is smooth.
Season with salt, and pepper (taste saltiness first).
Step 8
Drain and add the cooked pasta and cooked chicken to the sauce, tossing or mixing to coat evenly. Simmer for a few minutes to allow the flavours to meld into the pasta. Add the shredded fresh basil.
Step 9
Garnish with fresh herbs. Serve hot, immediately on warm plates.
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Source: [Recipe 30](https://recipe30.com/creamy-chicken-fettuccine.html/)
Ingredients
2 large chicken breasts, sliced into thin strips
10.5oz-300g fettuccine
1 tbsp butter
1 tsp oregano
Sauce
2 tbsp butter
2 garlic cloves, minced
1 small shallot, finely chopped
1 cup dry white wine
1 cup chicken stock
1 cup heavy cream
Nutmeg (freshly grated)
½ cup Parmesan cheese, grated (2oz-60g)
1 tsp Dijon mustard
1 cup fresh basil leaves (shredded)
Salt and black pepper to taste
Steps
Step 1
In a large pot of salted boiling water, cook pasta until al dente.
Step 2
Season chicken strips with salt, pepper, and oregano seasoning.
Step 3
In a large non stick frying pan over high heat, add butter and brown the chicken pieces until golden brown and cooked through (about 5-7 minutes). Remove from pan and set aside.
Step 4
In the same pan, melt butter over medium heat.
Add shallots, sweat a little, then garlic, sauté until fragrant and soft (about 2 minutes). Mix in Dijon mustard.
Step 5
Deglaze with white wine and bring to a simmer, reduce by half.
Step 6
Stir in chicken stock and cream. Add the grated nutmeg, bring to a gentle simmer.
Step 7
Add Parmesan stirring until melted and the sauce is smooth.
Season with salt, and pepper (taste saltiness first).
Step 8
Drain and add the cooked pasta and cooked chicken to the sauce, tossing or mixing to coat evenly. Simmer for a few minutes to allow the flavours to meld into the pasta. Add the shredded fresh basil.
Step 9
Garnish with fresh herbs. Serve hot, immediately on warm plates.