Fettuccine with Creamy Chili Sauce

Fettuccine with Creamy Chili Sauce
Share on facebook
Share on twitter
Share on linkedin
Share on pinterest
Share on telegram
Share on whatsapp
Share on email
Share on print

Ingredients:

Pani (Water) as required

Namak (Salt) 1 tbs

Cooking oil 1 tbs

Fettuccine pasta 250 gms

Chicken fillets 400 gms

Namak (Salt) ½ tsp or to taste

Onion powder 1 tsp

Kali mirch (Black pepper) crushed ½ tsp

Olive oil 1-2 tbs

Olive oil 2 tbs

Makhan (Butter) 1 tbs

Pyaz (Onion) chopped 1 medium

Lehsan (Garlic) chopped 1 tsp

Red thai chilies chopped 2 

Olpers Cream 1 Cup (room temperature) Olpers Cream  3-4 tbs (room temperature)

Namak (Salt) 1/4 tsp or to taste

Cayenne powder 1 & ½ tsp

Lal mirch (Red chili) crushed ½ tsp

Fresh parsley chopped 1 tbs

Yakhni (Chicken stock) 1 Cup or as required

Red thai chili chopped  Fresh parsley chopped

Lal mirch (Red chili) crushed

Directions:

In pot,add water,salt,mix well and bring it to boil.

Add cooking oil and mix.

Add fettuccine pasta and boil for 8-10 minutes and rinse with water & set aside.   

Season chicken fillets with salt,onion powder,black pepper crushed,apply evenly on both sides & set aside.

In grill pan,add olive oil,place season chicken fillets and grill from both sides until done (approx. 4-5 minutes each side) & set aside.

In wok,add olive oil,butter and let it melt.

Add onion and fry until translucent.

Add garlic,red thai chilies and mix well.

Add cream,cream cheese and mix well.

Add salt,cayenne powder,red chili crushed,fresh parsley and mix well.

Add chicken stock,whisk well & bring it to boil.

Now add boiled fettuccine pasta and give it a good mix.

Cut chicken fillets into slices.

On serving dish,add cooked fettuccine pasta,red thai chili,cooked chicken pieces,fresh parsley,red chili crushed & serve!