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Mitchells Tavern's chicken fettucini
1 generous serve
Ingredients
120g diced chicken
200g sundried tomatoes, sliced
60g mushrooms, sliced
40g red onion, sliced
140g fresh fettucini
100ml white wine
1 tsp chicken stock powder
20g garlic, crushed
150ml cream
powdered parmesan to serve
Method
Brown chicken and mushrooms in a little oil, then add sundried tomatoes and onion. Deglaze the pan with white wine, add chicken stock powder and garlic and stir. Add the fresh fettucini and toss. Add the cream and simmer to let the liquid reduce to a sauce.
To serve, sprinkle with powdered parmesan.
Requested by Biddie McKay, of Gore.
This recipe comes from Mitchells Tavern, in Caversham, Dunedin.
• 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, fax 474-7422, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
