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Fettucine

  • OO Flour 350 g
  • Eggs 3 x
  • Egg yolks 2 x
  • Olive oil 30 ml
  • Pinches of salt 3 x

Smoked chicken breast

Sauce

To Serve

  • Micro herbs, to serve
  1. Fettucine

    • Sift the flour onto a clean work surface, make a well in the centre. Break the eggs into the well, then add oil and a pinch of salt. Mix egg mixture into the flour, bringing it into a firm dough. If too dry, add a few drops of water; if too wet, add a little more flour.
    • Knead dough for 10 minutes until smooth. Wrap in cling film and rest for 10 minutes.
    • Divide dough into four portions. Feed through a pasta machine set on the widest setting. As the sheet of pasta comes out, fold into thirds then feed it through the rollers again on the widest setting. Pass through the same setting four or five times, then gradually reduce the settings, until the pasta achieves the desired thickness. Repeat with remaining portions of dough.
    • After the pasta has reached the required thickness, hang it to dry a little or place on clean kitchen towels.
    • Roll up loosely then cut the pasta sheets into thin strips. Cover and set aside until required.
    • To cook the pasta, bring a large pot of salted water to the boil. Add the pasta, stir, then cook briefly for around 90 seconds or until al dente. Drain.
  2. Smoked chicken breast

    • Pre-light the woodchips in the smoker and set smoker to high.
    • Brush the chicken with KNORR Concentrated Liquid Stock.
    • Place it in hot smoker, leave for 20-30 minutes until chicken is cooked.
    • Cool, then slice thinly.
  3. Sauce

    • Cook Eschallots and mushrooms in the butter until starting to colour.
    • Add cream, bring to the boil, then reduce and add KNORR Concentrated Liquid Stock and sliced chicken. Cook until slightly thickened, then stir through tarragon.
  4. To Serve

    • Add pasta to the sauce, tossing to coat, then serve garnished with micro herbs.
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