Fettucine Alfredo With Roasted Tomatoes & Chicken Finished of With Goats Cheese!

Its pasta again yay. This quick and easy Alfredo sauce is simple yet delicious, if you're in a hurry & need some food quick then this dish is perfect for you. Me & the sister in law managed to make fresh pasta and put this dish together in just over an hour, I know were geniuses!

Ingredients for the pasta (serves 4)

3cups plain flour

4 eggs

1 tsp salt

Drizzle of olive oil

Method

In a food processor combine all the above ingredients,  the mixture should resemble breadcrumbs. Transfer onto a floured surface & combine the mixture until its formed a ball, kneed for about 10 minutes until the pasta dough is silky smooth,  it shouldn't be floury. Tightly wrap in cling film & leave it in the fridge for 30 mins.

The instructions for rolling out the pasta for fettuccine should be given with your pasta machine so just follow it step by step or google it.

Yes I used my kitchen chairs to dry my pasta seeing as I had no drying rack, genius I know!

Ingredients for the Chicken & roasted tomatoes

For the chicken: 8 chicken strips cut into cubes

1/4 cup olive oil

1 tbsp mustard

4 garlic cloves minced

Zest & juice of one lemon

1 tbsp fresh chopped rosemary

1tbsp chilly flakes

1 tbsp salt

1/2tbsp black pepper

For the tomatoes: 1 1/2 cups chopped cherry tomatoes

1 tsp salt & black pepper

1 tsp honey

Method

In a bowl combine all the chicken ingredients together & set aside to marinade for up to 3 hours. For the tomatoes, in a roasting dish add the cherry tomatoes,  drizzle some olive oil, salt, pepper & honey & place in the oven until there golden brown & properly roasted. 

Ingredients for the sauce

1/2 cup butter

1 tub of onion & chive cream cheese (250g)

4 garlic cloves minced

2 cups full fat milk

1 onion diced

1 pack fresh spinach

1 cup grated parmesan cheese

1 tbsp salt

1/2 tbsp black pepper & red chilly flakes

Juice and zest of half a lemon

Method

In a saucepan add the butter and let it melt on medium heat, add in the onions & sauté for a few minutes till they are translucent, add the garlic & once it's golden brown add the salt & the red chilly flakes & spinach, wilt the spinach then add the cream cheese, using a whisk stir it until its creamy & smooth. Add the milk a bit at a time & continue whisking to stop any lumps forming, once its creamy & your desired consistency,  add in the parmesan, lemon juice & zest. Leave it on extremely low heat.

Meanwhile boil your pasta. In a separate pan cook your chicken till its juicy and succulent, add your cooked pasta to the sauce & coat everything properly, toss in the chicken & roasted tomatoes, taste and adjust seasoning if necessary. Garnish with crumbled goats cheese then dig in!