Fettucini with Chicken / silverbeet, creamy lemon, garlic,mushroom & white wine sauce

Discussion in 'Geek Recipes' started by RETARD, Mar 15, 2011.

  1. RETARD

    RETARD New Member

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    Bloody long title

    Whilst your fettucini is cooking...

    heat 3tlb of butter & 3 cloves of grated garlic for 2 mins
    add 1 cup chicken stock & 1 cup of cream to a medium heat
    simmer for 8 mins or until reduced by half
    add 4 tlb of a dry white wine
    cook for 1 min
    combine 1/4 cup of freshly squeezed lemon juice with 1 tlb of corn flour
    add lemon mixture to the butter mixture
    season with 1 tsp salt & 1 tsp freshly crack black pepper
    when thick take off the heat and let sit

    add 6 button mushroom (or what ever mushrooms you have) to a frypan with butter and EVOO.
    cook for 5 mins on a medium flame.
    drain and add to lemon mixture
    in the same pan cook 4 seasoned chicken thighs (salt n pepper) with EVOO - maybe 5 mins a side
    sit aside too cool enough so you can cut them (3 mins)

    In the same pan add 6 leaves of coarsly chopped silver beet or spinach (stems removed) and 3 tlb of chicken stock - place lid on to let wilt.
    whilst waiting for this put the lemon mixture back on the heat .. add a couple tlb of chicken stock to loosen the sauce again.

    Assemble onto your pasta and garnish with basil leaves
    serve with a nice white

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  2. broccoli

    broccoli Member

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    oh yum. That looks and sounds fabulous. I'm going to try that recipe. Thanks.
     
  3. OP
    OP
    RETARD

    RETARD New Member

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    broccoli its really quite simple
    You can make the sauce slightly in advance to avoid a rush
    The only thing to time really is making sure its all ready to plate up when the pasta is done.
    Could even add some whole grain mustard to that sauce if you desired.
    I'd try it like it is first and go from there :thumbup::thumbup:

    Good Luck!

     
  4. Gumby.One

    Gumby.One Member

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    Cooked this last night, was delicious :), I'm not usually a fan of creamy pasta but the lemon cuts right through the creamyness, two thumbs up :thumbup::thumbup:
     
  5. OP
    OP
    RETARD

    RETARD New Member

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    Glad to hear Gumby.One

    Tonight i made tuna pasta - it also went down a treat.
    Personally i like the lemon one more.
    I think it would go nicely over some spinach and ricotta ravioli too :thumbup:
     
  6. lothloriel

    lothloriel Member

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    My mouth started watering before i made it into the thread. Looks fantastic.
     
  7. alch

    alch Member

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    How much did that bottle of wine cost? :p
     
  8. OP
    OP
    RETARD

    RETARD New Member

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    alch,

    not exactly sure it came with a few others in a box.
    I'm guessing somewhere around $40 - $50
    Most was drunk and not used in the cooking.
    A cheaper bottle would suffice just as well :thumbup:
     
  9. PrawnStar

    PrawnStar Member

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    Made this for dinner tonight. SENSATIONAL! My wife was mighty impressed.

    P
     
  10. OP
    OP
    RETARD

    RETARD New Member

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    great to hear Prawnstar :)

    Did you find it quite easy to juggle?
    Any variations you would make when cooking it next time?
    i made carbonara tonight with some white wine in the mix ... went down magnificently too :thumbup:
     
  11. PrawnStar

    PrawnStar Member

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    Reasonably easy to juggle, though I'm assuming you cook it quite a bit faster than me, as I didn't put my pasta on until I had almost finished the sauce. I was too scared I would screw the sauce up so I took my time making it. I used chicken breast instead of thigh fillets since I already had some, but I'm definitely going to use thighs next time as the breast was a bit dry.

    Next time I'd probably be tempted to add a bit of parmesan to the sauce but other than that I can't really think of what else I could do.

    P
     
  12. OP
    OP
    RETARD

    RETARD New Member

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    I'm a fairly steady paced cook myself :)
    I tend to be a thigh person no matter what the recipe calls for its a bit more forgiving i think too.
    Your suggestion to add parmesan would hit the spot magnificently. I will be inclined to do the same when i make this next :thumbup:
    just add it to the sauce a minute or so before serving.

    Nice to have feed back thx :)

     
  13. mrs dan77

    mrs dan77 Member

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    This sounds really good. :thumbup:
    Do you think a small amount of sun dried tomatoes instead of mushies would work with the lemony sauce or not?
     
  14. OP
    OP
    RETARD

    RETARD New Member

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    i would keep the mushrooms
    if your talking about the sun dried tomatoes you get from the supermarket deli - they are most likely too acidic. Would be too much going on with them.
    I could see whograin mustard in this dish somehow ... although i dont know how yet :confused:
     
  15. broccoli

    broccoli Member

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    I can see a smidge of dijon.
     
  16. hippyhippy

    hippyhippy Member

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    that looks so awesome i will give it a go next week!
     

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