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fettuccine oil fresh breadcrumbs sage cornstarch light cream chicken stock shredded roast chicken lemon egg salad greens
Viewed: 90 - Published at: 3 years agoIngredients
- 13 oz fettuccine
- 1 tbsp oil
- 1/2 cup fresh breadcrumbs
- 2 tbsp chopped sage, plus additional, to serve
- 1 tbsp cornstarch
- 1 1/2 cups light cream
- 3/4 cup reduced sodium chicken stock
- 2 1/2 cups shredded roast chicken
- 1 None lemon, peel julienned
- 1 None egg, lightly beaten
- None None Salad greens, to serve
Method
- Cook fettuccine in a large saucepan of boiling, salted water according to package directions. Drain and return to pan.
- Meanwhile, heat oil in a small skillet on medium heat. Add breadcrumbs and sage and cook for 3-4 mins, until breadcrumbs are golden brown and sage is crisp.
- Place cornstarch and 1/4 cup of the cream in a medium saucepan and whisk until smooth. Stir in remaining cream and stock. Cook on high heat, stirring, for 3-4 mins, until mixture bubbles and thickens. Remove from heat. Stir in chicken, lemon peel and egg. Season well.
- Add to pasta with breadcrumb mixture and gently toss to combine. Divide pasta between serving bowls and sprinkle with additional sage leaves. Serve with salad.
