Pappardelle with chicken roast pine nuts and sage cream
- 400 g egg pappardelle
- 8 sage, fresh leaves, , chopped semi-fine
- 30 g pine nuts, , lightly roasted
- 80 g parmesan cheese, shredded or grated, , grated, nearly 1 cup
- 1 clove garlic, , minced
- 2 tablespoons butter
- 1 teaspoon flour plain
- 2 egg yolks
- 600 g Chicken breast fillet, , skin off,
- 300 ml milk, full cream
- 80 ml cream, thickened
- 1 tablespoon parsley, dry, chopped to garnish
- Put a large pot with water with a tablespoon of salt on a medium heat.
- Lightly roast the pine nuts in a large frying pan or wok with no oil – then remove and set aside.
- Butterfly the chicken breasts.
- Heat milk steadily in the same frypan as used for the pine nuts, season with pepper and salt and half the chopped sage.
- Place chicken in the milk and poach over a medium-low heat. The milk should be gently steaming, not boiling so it doesn’t split. This will take around 5 minutes each side.
- When the chicken is cooked, remove it to a plate and strain the milk into a bowl. Rinse the chicken and tear it apart into small strips.
- Now bring the water to the boil and add the fettuccine, set a timer for 7 minutes or check pack and take a few minutes off the recommended cooking time – we want slightly undercooked.
- While the pasta is cooking, clean the frying pan and return it to the stove over low heat. Melt butter then add garlic and remaining sage. Add just a teaspoon of flour and stir into a light roux. Add only half of the poaching milk, heat slowly and stir in the 2 egg yolks and half the parmesan and all the pine nuts. As the sauce thickens, slowly add cream and parmesan until you have enough sauce at a consistency that will just coat the back of a spoon. This only takes a few minutes. Season to taste with white pepper and salt, then add the chicken strips to the sauce. Reduce the heat to low.
- For serving, you can either mix the pasta into the chicken and sauce in the frying pan or on a warm serving platter, or serve the pasta on the plates then add the chicken and ladle the sauce over the top. Decide this now and warm and prepare the appropriate plates.
- When the pasta is nearly ready, slowly add cream to the chicken and sauce and heat until it bubbles lightly.
- When the pasta is ready, strain into a colander and serve as you like.
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