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Spiced Chicken in Fettuccini

Leftover chicken breasts, fresh fettuccini, no cream in the fridge but some creme fraiche and milk. Go . . .
Since chicken breasts are bland, bold seasoning is necessary to make them interesting. I opted not to go garlic and nutmeg so Fettuccini Alfredo, was out while the cream stayed in as did the technique for reducing it. I considered a whole tablespoon of herbes de Provence, rosemary, tarragon, or an Italian medley, but went instead for a medley called Japanese Seven Spices (Shichimi Togorashi) as prepared by The Spice House in Milwaukee. It contains orange peel, sesame, cayenne, ginger, pepper and nori (seaweed). It's a table top spice in Japanese soba shops. I use it on pasta and rice now and then. A little extra cayenne was added as a further hedge against blandness. Please note in the photo that this dish is light on pasta--about 60/40 chicken and pasta with lots of sauce.





1. Boil fettuccini in salted water drain and set aside, warm
2. In a container, combine milk, creme and spices and mix thoroughly with a stick blender or a whisk
3. Pour mixture into a large skillet and reduce over high heat while watching carefully for color change
4. When the mixture has reduced in volume and has turned a pale white, reduce heat to medium, add the chicken cubes and toss to warm
5. Add the pasta and toss until all is hot
6. Taste for S/P
7 . Place all onto a heated pasta plate
8 . Add garnish and serve


This recipe was provided by Chic C