Fettuccine is one of my favourite pastas. It’s wide and long enough to be drenched in any delicious sauce, and it’s also a very presentable pasta, if that’s a thing. Macaroni and cheese, not so fancy, put the same sauce on some fettuccine and you got yourself a restaurant dinner!
This tomato basil fettuccine not only looks great, but packs a lot of flavour. You can top it off with grilled chicken or seared shrimp/prawns and it’s a main course, or just leave it plain as a side to any meal.
Here’s what you’ll need for 4-5 servings
1 lb fettuccine, prepared according to box instructions
1 lb chicken fillets
1 Tblspn butter
3/4 – 1 cup heavy cream
salt and pepper to taste
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp crushed red pepper flakes
1/2 tsp dried basil
1 1/2 cup crushed tomatoes or marinara sauce
1 cup shredded mozzarella
2 tomatoes, seeded and finely chopped
fresh basil(or dried)
In a pan prepare your chicken with some salt, black pepper, and butter. Cook on both sides till golden brown then set aside.
In the same pan add the cream and seasonings, mix and let the cream come to a simmer.
Then add the crushed tomatoes (I use marinara if i’m out of tomatoes and it tastes delicious!) and the cheese. Taste the sauce to see if it needs to be seasoned and add salt and spices according to your taste if needed.
Once the cheese has melted toss in the boiled fettuccine and mix until every noodle is coated.
Then pour out the fettuccine into a serving dish. Cut the chicken into strips and place it over the pasta. Sprinkle over the chopped tomatoes and basil and serve immediately!
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