Thu, 10 August 2023
Ingredients:
Two handfuls of fettuccine pasta
2 chicken breasts
6 streaky smoked bacon, chopped into lardons
Fresh thyme & fresh oregano
2 tablespoons butter
500ml cream
1tbsp mascarpone cheese
Parmesan cheese
2 cloves garlic, chopped
1 shallot sliced
1 teaspoon sumac (optional)
Instructions:
1. Cook the fettuccine pasta according to package instructions. Drain and set aside.
2. In a large pan, cook the chicken breast with salt until coloured on both sides and the chopped bacon until crispy.
3. In the same pan melt the butter over medium heat. Add the shallot, garlic, thyme and oregano and sauté for about 1 minute.
Remove the chicken and slice up. It will still be raw in the centre and add back to the pan.
5. Pour in the cream bring it to a gentle simmer. Let it cook for a few minutes until it slightly thickens and allow the chicken to cook through. Add the sumac.
6. Stir in the grated mascarpone and grate in the Parmesan cheese until it's melted and the sauce is smooth.
7. Add the cooked fettuccini. Toss everything together to coat the pasta and chicken with the Alfredo sauce.
8. Season with salt and pepper to taste. You can also sprinkle parsley for extra flavor.
9. Once everything is well combined and heated through, remove the pan from the heat. Serve it up and enjoy.
