Chicken, Dolcelatte and pappardelle
- Serves: 4
- Preparation time: 5 minutes
- Cooking time: 30-40 minutes
- Total time: 45 minutes
- 400g/14oz boneless and skinless chicken breast
- 150ml/5fl. oz double cream
- 50ml/1¾fl. oz white wine
- 150g/5½oz Dolcelatte cheese
- 350g/12oz pappardelle pasta
- 3 garlic cloves, minced
- 1 large pinch of chives
- Good quality extra virgin olive oil
This is a great dish but it's got a lot of cheese and cream in - so probably isn't suitable for those on a strict diet.
I did wonder how the dish would taste with some heat, so I have tried adding a pinch of chilli powder to the sauce but it spoils it and the orange tint it brings doesn't look right. However I do think that the garlic adds more depth to the taste , this is further improved by adding plenty of black pepper and a pinch of salt to the cream too.
I used pappardelle pasta as its wide, and can take a better coating of the sauce, if you used something thinner like spaghetti or linguine the taste wouldn't be affected, but the meal wouldn't look as good – and would be messier to eat (Important if its for a special meal!).
Whatever pasta you do choose, make sure it's a good quality one, made from durum wheat.
You don't need much white wine at all, I keep those small bottles of wine in my kitchen to cook with as I am not much of a wine drinker. If you enjoy a glass (or two) of white wine, then just use some in this recipe and enjoy the rest as you cook (More fun) or with the meal itself (Safer).
- Add a healthy dash of olive oil to a pan, add the minced garlic, and cook the chicken until it's just beginning to turn golden brown.
- Bring a pan of water to the boil and add a good pinch of salt, once at the boil add the pappardelle and cook until it's "al dente" (See the bottom if that means nothing to you!).
- I added a small dash of white wine here to deglaze the pan before the next step but this is optional.
- Turn the heat on the chicken down to a low setting, add the chives, cut the Dolcelatte into small chunks and add - keep stirring the sauce to stop the cheese from burning.
- Once the cheese has melted, mix in the double cream, and the white wine (50ml) then cook it through until it thickens and the taste of alcohol has eased.
- Season with salt and plenty of black pepper to taste.
- Drain the pasta and then add it to the creamy chicken sauce and mix thoroughly so the sauce coats the pasta.
- Serve whilst still warm with a sprinkle of finely chopped chives and another crack of black pepper. Enjoy!