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Stinging Chicken Fettuccine

September 04, 2020

Stinging Chicken Fettuccine


300 g chicken breast fillet
375 g fresh egg fettuccine
200 g green beans sliced
1 x clove garlic
1 x red chili large finely sliced
3  x spring onion finely sliced
3 x cups chicken stock
1 x tsp lemon zest
1 x cup fresh basil
2 x tbs olive oil
1 x handful parmesan cheese shaved


Roughly slice chicken breast into 2cm thick pieces. Coat with 1 tablespoon olive oil, garlic, and some salt and pepper and put aside.
Heat wok to high heat, and add chicken. Once the chicken has browned, add the rest of the oil and lemon zest, spring onions, and chili for about 30 seconds until soft.
Mix in green beans, and then add your chicken stock, and bring to the boil.
Add your fresh fettuccine, to the wok, and stir for about 3-4 minutes or until cooked.
Remove from heat, and stir in fresh basil. Using tongs, serve immediately, straight from the wok. Spoon the desired amount of stock over the top, and top with shaved parmesan cheese to serve.

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