What can I say. I love food. I especially love pasta. Last night I made this amazing Chicken Linguine. My recipe was inspired by one of my favourite pastas I have ever had: The Chicken Fettuccine Alfredo from Joey Restaurants. This pasta hits the spot every time I have it. The flavours and textures in the dish arose me (if I may say). I know I couldn't copy this dish exactly but I still wanted to do my own take on it. So here it is! I hope this makes your mouth water enough to try it out for yourself.
| what you need |
Ground Black Pepper
White Truffle Oil
| what you need to do |
First things first, I boil water for my pasta and start cooking that. Linguine pasta takes about 10 minutes to become al dente.
While the pasta is cooking, I slice and cook the chicken breast. As it’s cooking, I season the chicken with the garlic powder and black pepper. When the chicken is almost done cooking, I add in the chopped onions and garlic, sliced mushrooms and green pepper.
I let the veggies simmer together with the chicken to bring the aromas out. Once I feel it’s just about done, I quickly add in chopped green onion and cherry tomatoes (I just cut these tomatoes in half). I let this simmer for a very short amount of time.
I then add in the cream and some white wine. I add in the amount I feel like I need for the amount of pasta I have cooked. I’m eye balling everything here by the way.
I let that simmer to colour it up and cook it of course.
Sometimes I dump my pasta into the sauce and cook it together for a very short about of time and then plate it. I chose not to so that this time.
I plated my linguine pasta and then poured the sauce on top. I topped the dish off with baby arugula and parmesan cheese then drizzled white truffle oil for an aromatic kick.