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Monday, 2 September 2013

Fettuccine with Chicken Mustard Cream and Macadamia Nuts

Do not have a fit about the cream in this recipe. There isn't a lot !
Monday night, not much in the fridge, everyone eating at different times, what to cook ?.
I happened to have the remains of a cooked chicken and some macadamia nuts and a meagre lot of vegetables.I always have a bottle of wine and parmesan on hand so I set about making this dish.
Very light and very tasty. You could use any type of pasta, a short penne or fusilli, if you prefer.

Rylstone Olive Oil
2 shallots chopped
2 cloves chopped garlic
1 small onion chopped
200 ml white wine
300 ml chicken stock
1 small capsicum chopped
1 tablespoon grain mustard
4 tablespoons chopped macadamia nuts
150 ml cream
1 teaspoon dried tarragon
300 grams chopped cooked chicken 
200 grams grated parmesan
500 grams fettucine

Cook the macadamia nuts in a little oil to brown and set aside.
Put a large pasta pot on to boil. Cook the pasta according to instructions ie dried or fresh.
Chop shallots, onion and garlic and fry gently on olive oil in a pan on top of stove.
Add the white wine and reduce by half.
Add the stock and chicken pieces. You can use cooked or uncooked chicken. Of course if using uncooked you must insure it gets adequate cooking time. Simmer gently until stock is reduced by half.
Add the cream, chopped capsicum, tarragon and grain mustard. Stir gently and the sauce will thicken slightly. Check seasoning and adjust if needed. Toss the toasted nuts through just before serving.
Serve with  grated parmesan .
If you find there isn't enough of the sauce for you add extra stock and cream. Depending on your pasta
it really soaks up the sauce.
Also use pine nuts if you prefer.

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