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500g chicken breast
100g flour
3 Tbsp oil
1 clove garlic
150g bacon
250g mushrooms
1 small onion
3/4 green pepper
1/4 red or yellow pepper
1/2 cup cream
4 Tbsp white wine
500g tri-coloured fettuccini
parsley and parmesan cheese to garnish
Slice the chicken breast and toss in flour.
Chop bacon into small pieces and prepare veges by cutting into strips.
Cook chicken in hot oil and add bacon, onion and crushed garlic.
Cook till tender.
Add the rest of the veges and saute for 5 minutes.
Add wine and cook further 2 minutes, then add cream and reduce till thickened.
Add salt and pepper to taste.
Cook pasta in boiling, salted water according to packet directions.
Serve the chicken mix on top of the pasta with a sprinkle of parsley and parmesan cheese.
Requested by Fran Sheat, of Palmerston.
Kath McAuley, of Blue Mountain Restaurant at Tapanui, sent this recipe.
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.