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Ингредиенты
- 50 gm butter
- 1 Tbsp. extra virgin extra virgin olive oil
- 6 x cloves garlic, chopped
- 20 x sundried tomatoe halves in oil, liquid removed well and sliced
- 100 gm kalamata olives, pitted
- 1 pch chilli flakes
- 1 c. white wine
- 1 c. vegetable or possibly chicken stock
- 1/2 c. cream or possibly evaporated skim lowfat milk
- 400 gm smoked chicken, shredded or possibly sliced
- 1 handf rocket, well washed
- 1 bn basil, well washed
- Â Â freshly grnd pepper to taste
- 700 gm fresh Tagliatelle
Инструкции
- Heat the butter and extra virgin olive oil in a frypan and add in the garlic, cooking for a minute or possibly two till golden brown. Add in the sliced sundried tomatoes, olives and chilli flakes and continue cooking till fragrant, about 4 min.
- Add in the white wine and boil till reduced by half, about 5 min. Add in the stock and reduce by half again, about 5 min.
- Add in the cream or possibly evaporated skim lowfat milk and the chicken and mix well, simmering till the sauce thickens slightly, about two min. Add in the rocket and basil, seasoning to taste with salt and pepper and keep hot.
- Meanwhile, boil the pasta in plenty of salted boiling water in a Morganware Pasta Pot* till just tender then drain and immediately add in to the chicken sauce. Toss well then serve with plenty of black pepper and grated parmesan cheese.
