INGREDIMENTS
• 1 chicken breast
•1 tbsp of table salt (for pasta water)
•2cloves of garlic
•1 tsp dried oregano
•1 cup chopped or hand torn fresh basil
•35g - 1.2 oz butter
•1 cup of full cream (regular or heavy cream)
•250g - 9oz fettuccine
•60g - 2oz Parmesan cheese
•Salt and pepper
DIRECTIONS
1.Remove the skin from chicken breast if any. Trim off any fat or grizzly bits.
2.Slice the breast thinly following the angle of the grain (widthwise).
3.Add a large pot of water to the heat, salt and bring to the boil. (should taste like sea water)
4.Add frying pan to heat.
5.Slice and add the butter to frying pan on moderate heat.
6.Once butter is melted, turn heat on full and add the chicken slices.
7.If water is boiling add pasta or as soon as it boils. (read pack for cooking times)
8.Turn over your chicken pieces once slightly caramelised.
9.Once chicken is cooked, turn off heat and transfer pieces to a bowl. Keeping the juices in the frying pan.
10.Add garlic to the same frying pan and turn on heat.
11.Add the oregano.
12.Add the cream.
13.Season with salt and crushed pepper.
14.Add some grated Parmesan cheese (about two thirds)
15.Strain your pasta. (you may want to keep some water aside incase sauce becomes too thick)
16.Add the chicken to the sauce with all the juices and butter in bowl.
17.Add the cooked pasta and mix well.
18.Chop the fresh basil and add to sauce just before serving.
19.Using tongs, grab a serve of pasta and lower it into the serving plate by spinning the plate creating a spiral little pasta mount.
20.Top with the remainder of Parmesan cheese and garnish with a few fresh basil leaves.
