Sufra Dayma:
Creamy Chicken Fettucine
Ingredients:
250gms fettucine pasta
500gms chicken breast fillets
300ml carton thickened cream
1 clove garlic (crushed)
1tsp cracked black pepper corns
2tsp dried basil (crushed)
30gms butter
60gms (extra)
Salt to taste + 2 cardamom pods
1 1/2 cup grated parmesan cheese, coarselyMethod:
Boil the pasta in a large pan of boiling salted water, uncovered, until just tender. Cut chicken into thin strips. Heat butter in pan and add chicken in batches. Cook stirring, until lightly browned. Add cardamom, cover, lower heat and allow to cook for 10 minutes, releasing its own juices, or, if not, just add a couple of tablespoonfuls of boiling water. Drain, if any liquid is left and leave aside. Drain the pasta and rinse with hot water. Drain again in a strainer. Heat extra butter in another pan. Add cream and stir until boiling. Add chicken, garlic, salt, cracked pepper and basil. Stir until heated through, then add cheese. Serve over pasta, or stir the pasta in the sauce and serve immediately.
Al-Ahram Weekly Online : 5 -11 June 2003 (Issue No. 641)
Located at: http://weekly.ahram.org.eg/2003/641/li3.htm