Christmas Day Fettuccine
Serves: 4
Marley Adams
1 January 1970
Based on User reviews:
50
Spice
51
Sweetness
51
Sourness
40
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
3 tbsps
Garlic (finely chopped)450 g
Pine Nut1 can
Green Pea1 bunch
Cilantro4 tbsps
Curry PowderDirections:
1
Soak the sun-dried tomatoes in warm water until soft
2
Boil the water and add fettuccine
3
Place chicken in a flat baking dish and cover with white wine until the breasts are covered
4
Bake at 350 degrees for approximately 30 minutes or until done
5
Once chicken is done strain the wine and season the chicken with Cajun seasoning spice, oregano, 1 tablespoon of the garlic and pepper
6
Cover until pasta dish is finished
7
Toast the pine nuts in a frying pan with a teaspoon of the garlic and olive oil until browned
8
In the same pan begin to saute, in additional olive oil and 2 teaspoons of garlic, the thinly sliced green and red peppers, as well as the chopped eggplant, until soft and moist
9
Put into a bowl for later
10
In the same frying pan mix the pesto sauce with the green peas and chopped cilantro while adding some additional olive oil, margarine, the remaining garlic and curry to taste
11
Let sit for a while on extremely low heat and simmer for 3 minutes
12
Add the reserved pine nuts, peppers, and eggplant into your green sauce
13
Once your pasta is cooked and strained, toss into the hot saucepan over low heat while adding in the sun-dried tomatoes
14
Place in a serving dish and slice the chicken over the top