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Serves: 3 – 4Prep Time: 10 minutesCooking Time: 15 – 25 minutes
Ingredients
- 250g Chicken Thighs, fat removed and diced.
- 4 – 6 Mushrooms, cleaned and thinly sliced.
- 4 – 6 Rashes Short Cut Bacon, diced.
- 3 teaspoons Minced Garlic (2 – 3 cloves).
- 2 Tablespoon Olive Oil.
- 2 Eggs.
- 250ml Chicken Stock (Recipe Here).
- 200ml Thicken Cream.
- 150ml Dry White Wine (Optional).
- Freshly Grounded Pepper.
- Fettuccine (½ pkt of dry or 1 pkt of fresh).
Method
- Fill a pot with water and add a pinch of salt and a dash of oil and bring to boil.
- While water is boiling heat oil in a wok or frying pan
- When pan is hot add chicken and cook until it starts to turn white (if the water is boiling add pasta).
- Add Bacon, mushrooms and garlic to the pan and cook for 3 – 5 minutes.
- If you are using wine add it now and cook for 5 minutes (if not just continue on with next step).
- Add chicken stock and simmer on medium heat until it has reduced by half.
- Remove from heat and stir in cream, then return to heat and add the pepper.
- Simmer until liquid has reduced by almost half and starts to thicken.
- Pasta should be cooked by now, strain pasta and add it to the sauce. Using tongs mix pasta through.
- Turn off heat and add the eggs (1 egg at a time), when you add the egg you need to mix it through it through with the tongs or else it will set in a big clump. This will thicken up the sauce.
- Serve straight away and enjoy.