Two things. First, let’s all stop for a moment and admire the steam coming off my pasta!! Yes, I was so quick on the old-camera-draw that I actually captured steam. Second, is there some kind of kitchen gadget that slices green beans in half? Because if there is, I want one. This is the second Donna Hay recipe that I’ve made that has asked for green beans to be sliced in half lengthwise. This is not an easy task. The whole time I’m doing it, I’m questioning it, the necessity of it. But then when I’m all done and I have that gorgeous pile of delicate sliced green beans, I forget the agony, kind of like childbirth, or so I’ve been told.
The recipe came from my outrageously expensive, but I-am-so-worth-it, magazine subscription to Donna Hay, issue #43 to be exact. And you know how much I like to learn a new technique or idea from a recipe, well, this has one. At the end, when you normally just add the pasta and stuff to the skillet and toss, she has you add 1 1/2 cups chicken stock. It was brilliant. It thickened up from the starch of the pasta and made a creamy flavorful sauce. A great idea that I plan on using frequently!
Chicken, Chili, and Feta Pasta
- 14oz fettuccine
- 1 tablespoon olive oil
- 2 chicken breasts fillets trimmed (I just used shredded, cooked chicken)
- .70 ounce of butter
- 3 cloves garlic, sliced
- 1 long red chili, sliced
- 1 1/2 cups chicken stock
- 3 1/2 ounces butter beans, trimmed and sliced (I used wax beans, which I think may be the same thing)
- 3 1/2 ounces snow peas, trimmed and sliced (I didn’t have any so I used more wax beans)
- 3 1/2 ounces feta, crumbled
Cook the pasta in boiling, salted water, drain and keep warm.
Heat the oil in a frying pan over high heat and cook the chicken for 4-5 minutes on each side or until cook through. Remove from the pan and shred. (or just use cooked like I did) Melt the butter in the frying pan and cook the garlic and the chili until fragrant about 1-2 minutes. Add the stock and bring to a boil, add the beans and cook for about a minute, then add the chicken, pasta, and feta and toss.