You know those annoying people (usually women – I’ve rarely come across a man saying this) whom you go out to dinner with that go: “Oh sorry, I don’t do carbs. I guess I’ll just go for a salad…” And then you feel like a pig while you order some garlic bread and some extra potatoes with your duck confit? Yeah, I’m one of them. Well as often as I can bare it. I just do it to make you feel like crap, actually. And secretly, behind your back, I’ll eat half a triple cheese pizza (with wasabi) just to spite you. The truth is, I would love to be one of those people. That “ I can eat everything and still look fabulous” race. They seen to have some sort of supernatural powers, I swear. Where else does do all those fries go?!
To be honest, I’m a sinner half the time. It’s more fun that way anyway. Be a little naughty. Do something you shouldn’t. Especially when it’s devilishly good. Like chicken angelica pasta. Remember whenever some old family member goes: “Oh well, apples and cinnamon are a match made in heaven, simple as that”, well, this recipe also belongs to the heaven category. Cream, white wine and mustard? I mean, come on.
Chicken Agelica Fettuccine
600g chicken thigh fillets, chopped into 2cm pieces
200g semi-dried tomatoes, chopped
3 Tbsp seeded mustard
3 Tbsp garlic butter
150ml white wine
450ml thickened cream
1 cup basil, finely sliced
1 Tbsp soy sauce (it adds a finishing touch to the depth of the flavour of the dish)
cracked black pepper
parmesan, to serve
Fry the chicken in some olive oil until ¾ done. Add the sundrieds, the mustard and the garlic butter and cook for a further few minutes on high heat. Reduce heat and add wine and cream. Simmer until sauce has thickened and chicken is done. Stir in the basil.
Cook the pasta, then combine with the sauce. Top with parmesan and enjoy with a glass of wine. Because pasta just needs wine.