Thai style creamy fettuccine with chicken and spinach -
Ingredients (for 4 to 6 portions)?
- 1 small pack/350 grams fettuccine
- 2 chicken breasts
- 15 medium button mushrooms
- 3 big bundles spinach
- 1 lemon
- 1/2 onion
- 4 garlic cloves
- 2 to 3 red chilies
- 1 can/200 ml coconut cream
- 1/4 cup heavy whipping cream (optional, used only if saucier pasta is preferred)
- 1/2 cup loosely packed kaffir lime leaves
- 1 tablespoon fish sauce
- 3 tablespoons olive oil
- Some salt
- Some black pepper
- Some Parmigiano Reggiano
How?
Bring a big pot of water to a boil and add few pinches of salt. Transfer the fettuccine over and cook till almost al dente. Once ready, drain well and set aside for later use. If timed well, the pasta and the sauce should be done right about the same time.
Zest the lemon then juice it.
Peel and chop the garlic cloves. Destem the chilies and chop into smaller rings. Peel and cube the onion. Halve the button mushrooms. Cut the spinach into about 2.5-inch long sections.
Season both sides of chicken breasts with salt and pepper. Put the kaffir lime leaves in an herb sachet so it'll be easier to pick them out later on.
Use a big pot or deep pan, drizzle 2 tablespoons of olive oil and turn to medium high heat. Once the oil gets warm, transfer the chicken breasts over and sear till slightly browned. Flip to the other side and keep searing till colored.
Remove the chicken breasts from heat and let the meat rests for 5 to 10 minutes. Slice the chicken and set aside for later use.
Still using the same pot, drizzle one more tablespoon of olive oil. Add in cubed onion along with 1 1/2 teaspoons of salt and 1/2 teaspoon of black pepper. Give it a quick stir and cook till the edges of the onion turns slightly browned.
Add in garlic and chilies, cook till aromatic but not burning the garlic. Transfer the button mushrooms and spinach over.
I mean lots of spinach, especially they wilts easily and blend nicely with the creamy sauce.
Once the spinach starts to wilt, pour in coconut cream and fish sauce. Also add the kaffir lime leaves and make sure it gets submerged under the sauce. Bring to a boil then keep it at a simmer, continue to cook for 2 more minutes. Remove the kaffir lime leaves, we want to infuse a gentle flavor touch with the leaves without overpowering the sauce.
Lastly, mix in the lemon zest and lemon juicy. Add the chicken slices to the pot.
Transfer the fettuccine to the mixture. Cook in medium heat till the pasta reaches desired texture.
Served with freshly grated Parmigiano Reggiano.
Creamy but refreshing at the same time thanks to the kaffir lime leaves and lemon. You can incorporate lemon grass to this recipe too, but nothing beats the bright aroma from fresh lemon.
Other fusion food recipes:
- Utilizing flavorful broth - spicy Asian sausage risotto with grated Parmigiano Reggiano
- Spicy uni pasta with a touch of Sriracha and kumquat juice
