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Chicken Spinach Fettuccini

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“Really, really morish! Very nice served with a tossed green leafy salad!, and a glass of your favourite Chardonnay! The times I have given both for the preparation and cooking of this dish are approximate only. This dish is even nicer served the next day!”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Season the diced chicken well with Garlic-Pepper seasoning and gently pan fry until cooked.
  2. Set aside.
  3. Cook the Spinach in the usual way, drain WELL, and roughly chop.
  4. Add to the cooked spinach: the finely chopped onion, Feta cheese, grated Parmesan (or Romano) cheese, Ricotta cheese, salt and pepper and a good'dash' of nutmeg.
  5. Combine the chicken and the spinach mixture.
  6. Heat a small amount of butter and Olive Oil on low heat in a pan and add the Chicken Spinach mixture.
  7. Stir the sour cream vigourously and add (to the Chicken Spinach mixture).
  8. Stir well.
  9. If the sauce appears a little to thick, thin it down with either a little milk, water or better still- some white wine!
  10. Cook the Fettuccini in the usual way until'Al Dente' and serve with Chicken Spinach sauce spooned over the top!

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