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Homemade fettuccine with chicken alfredo sauce, pancetta, broccoli, and parmesan cheese |
Salted
A chicken dish in a white wine and cream sauce. A tasty and comforting recipe.
The secret of this recipe is the egg yolk in the sauce, which adds a much sought-after velvety coating.
Ingredients
Recipe for 4 servingsSauce
Pasta
Topping
Preparation time: 45 min
-
Set up
Degrease the chicken thighs if necessary, then cut them into small cubes.
Peel and finely chop the onion.
Cut the pancetta into brunoise and pan-fry until crisp. Set aside for the garnish.
Cut the broccoli into small florets.
Zest and squeeze the lemon.
Chop the chives.
Chop the thyme.
-
Sauce
In a saucepan, start by sweating the chopped onion and thyme in a drizzle of olive oil.
Add the chicken cubes and continue cooking, stirring regularly, then add the white wine and cook until it has evaporated.
Add the cream and cook over a low heat for around 20 minutes.
Add the broccoli florets during the last minute of cooking.
Remove from the heat, add the egg yolk and Parmesan cheese, stir and serve immediately.
-
Pasta
In a large volume of boiling, salted water, cook the orzo for the time recommended on the packet. Rinse the orzo to cool it slightly and prevent it from curdling.
In a bowl, mix the lemon juice, zest and Dijon mustard with a drizzle of olive oil.
Add the remaining ingredients and season with salt and pepper.
-
On the plate
Start by placing the pasta in your bowls.
Pour a generous ladleful of sauce over the top.
Finish with a little chives and crispy pancetta.
The secret of this recipe is the egg yolk in the sauce, which adds a much sought-after velvety coating.
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