The other night I made some delicious Turkish Chicken and have been having a creative food-fest with the leftovers. Yesterday I made some Chicken Salad and today, pasta! Yummy, yummy pasta. I have to start by telling you I don’t really like Alfredo sauce. I find most of it sweet and rich and too thick. I have never really had an Alfredo Sauce that made me stop and swoon the way I’ve seen some of my girl friends do. Hence, I’ve never made it. This sauce is sort of like Alfredo, but since it doesn’t use heavy cream it is not as sweet and rich and also not as fatty. You’re very sad, I know. I like light sauces, I almost always pick a tomato based sauce over a cream sauce, with the exception of some white wine creations which I love.
Don’t have any leftover chicken? Slice and saute a chicken breast and set aside before starting.
You Will Need
- 10oz of fettuccine
- 2 tbsp pasta water
- 1 small onion, diced
- 1 red pepper, seeded and diced
- 2 cups of sugar snap peas
- 3 cloves of garlic
- 3 leftover chicken thighs, chopped
- 100g of smoked Gouda (or any other favourite)
- 1 cup of half and half cream
- salt and fresh ground pepper
- 1 tbsp butter
- 1 tbsp olive oil
Prepare pasta as per package directions, reserve 2 tbsp of pasta water, then drain the pasta and set aside. Heat butter and olive oil over medium heat and add onion and a pinch of salt. Cook 2 or 3 minutes until softened, add peas and red pepper. Cook until tender crisp, about 5 minutes, add garlic and cook 1 min more until fragrant. Add cheese, cream, pasta water and chicken and bring to a simmer. This needs some salt and a generous amount of ground pepper. Don’t be shy with the pepper, you won’t be sorry. Add pasta and simmer until slightly thickened. Serve immediately and garnish additional Parmesan.