- 300-400g fresh tricolour fettuccine
- 1 Tbsp olive oil
- 1/2 onion, peeled, finely sliced
- 1 clove garlic, peeled, crushed
- 300g chicken breast, skin and bones removed
- 3/4 cup frozen peas, blanched
- 1/2 cup chicken stock (made with 1/2 stock cube dissolved in 1/2 cup water)
- 1 cup cream
- 1/2 cup shredded basil leaves
- 1/4 cup grated or shaved parmesan
- salt to taste
- Cook the fettuccine according to the packet instructions and drain.
- In a frying pan, heat the oil and sauté the onions, garlic and chicken until the chicken is cooked. Add the peas, stock and cream and simmer for 1 minute.
- Add the cooked pasta, basil and parmesan. Simmer for a few minutes until the pasta is heated through and the sauce is creamy. Season well and serve with the extra parmesan.
- Smart Tip: If the creamy sauce becomes too sticky before serving, add a few tablespoons of boiling water. You can use leftover roast chicken meat in this recipe.
- pepper to taste
WHAT YOU’LL NEED:
1/2 cup of butter
1/4 cup packed light brown sugar
1/2 tablespoon ground cinnamon
1/3 cup cream cheese
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
1 cup pancake mix (you can buy this from a local corner shop or supermarket!)
3/4 cup milk
1 tablespoon oil
- In a melt half of the butter (1/4 cup) over a low heat. When melted, add the cream cheese and mix until smooth
- Add the powdered sugar and vanilla to the pan and stir. (Hint: Your glaze may harden slightly during the rest of the prep time, to melt simply stir over a low heat until desired consistency is reached)
- Next, we need to make the cinnamon mix! Melt the other half of the butter in a pan and in a bowl mix the melted butter, brown sugar and cinnamon. Scoop into an icing bag. (Hint: If you don’t have an icing bag, scoop into a zip lock bag and snip a small corner off)
- In a medium bowl combine the pancake mix (easiest pancake option when travelling!), milk, egg and oil. Stir until smooth.
- Heat a large non-stick fry pan over a medium heat and pour in a 1/3 cup of batter
- Swirl or squiggle the cinnamon butter mix on the uncooked batter and cook as normal
- Once you’ve cooked up a stack, drizzle your cream cheese glaze over them and enjoy!