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  • Ingredients

  • 250g fettucine pasta
    500g chicken breast fillets
    30g butter
    60g butter, extra
    300ml. carton thickened cream
    1¼ cups (100g) coarsely grated fresh parmesan cheese
    1 teaspoon cracked black peppercorns
    1 clove garlic, crushed
    2 teaspoons dried basil leaves

  • Method

  • Add pasta to large pan of boiling water. boil, uncovered, until just tender, drain; keep warm.
    Cut chicken into thin strips. Heat butter in pan, add chicken in batches, cook, stir­ring, until lightly browned and tender; drain on absorbent paper.
    Heat extra butter in pan, add cream, stir until boiling. Add chicken, cheese, pep­percorns, garlic and basil, stir until heated through, serve over pasta.

  • Serves 4.
  • Recipe can be made 2 hours ahead.

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