Chicken and Fettuccine Pasta in White Sauce
This is a yummy dish and loved by kids.
I sometimes add vegetables like mushrooms, baby corn and broccoli etc. in it and sometimes just make it with chicken and pasta.
While you are in kitchen there are unlimited options for being creative and you can modify any dish keeping the taste and choices of your family in mind.
The recipe I am going to share here is pretty close to Fettuccine Alfredo but the sauce is thin in consistency and I also add vegetables.
- Fettuccine Pasta 1/2 pack
- Boneless Chicken 250g
- Button Mushrooms 4-5
- Baby Corns 4-5
- Broccoli 1 cup of florets
- Milk 1.25 ltr
- Cream 1 Pack
- Crushed Garlic 2 tsp
- Nutmeg Powder 1/2 tsp
- Salt to taste
- Black Pepper powder 2 tbsp
- Soy Sauce 1 tbsp
- Chilli Sauce 1 tbsp
- Crushed Red Chilli Flakes 1 tsp
- Parmesan Cheese 3 tbsp
- Butter 2 tbsp
- Olive Oil 4 tbsp
- All Purpose flour 2 1/2 tbsp
- Italian Mixed herbs (basil, thyme etc)
Boil pasta and put aside. Cut vegetables and chicken in bite size pieces. Take some oil in a pan or wok and fry 1 tsp crushed garlic, add chicken, salt, black pepper, chilli sauce, soy sauce and cook on medium heat for 7-10 minutes till all pieces are cooked. Then add vegetables a bit more salt and pepper and stir fry everything on high heat while mixing everything. Then mix pasta with these vegetables and chicken and put it in an oven proof (casserole) dish.
Now take a separate pan and add two tsp olive oil, add 2 tbsp butter in that and 2.5 tbsp of all purpose flour. Mix and cook till you can smell the aroma and flour starts changing color.
Start adding milk little at a time while mixing and whisking well, add all milk this way and a whole pack of cream. Add salt, pepper, 1 tsp of mixed herbs, nutmeg powder and let it thicken for a while.
Pour it in the oven proof dish over the pasta, chicken and vegetable mixture.
Sprinkle parmesan cheese on it and also crushed red chilli.
Bake in oven for 10 minutes and then grill with top grill so the top surface changes color a bit.