Chicken Pasta with Whisky Cream Sauce
Ingredients
Food Safety
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Steps
Cut chicken into bite size pieces and season with pepper.
Heat oil over medium heat and brown chicken. Add whisky. Stir until whisky evaporates.
Stir in cream. Reduce heat and simmer, scraping the bits from the bottom of the pan, until the cream thickens and changes to a rich brown colour.
Toss pasta with sauce and divide evenly on two plates. Top with green onions. Serve immediately.
Nutrition Info
| Per 465 g serving | Amount |
|---|---|
| Calories | 750 |
| Protein | 69 g |
| Fat | 31 g |
| Saturated Fat | 14 g |
| Carbohydrate | 38 g |
| Fibre | 2 g |
| Sugar | 1 g |
| Cholesterol | 225 mg |
| Sodium | 170 mg |
| Per 465 g serving | % Daily Value |
|---|---|
| Potassium | 25 |
| Calcium | 6 |
| Iron | 15 |
| Vitamin A | 15 |
| Vitamin C | 6 |
| Vitamin B6 | 86 |
| Vitamin B12 | 57 |
| Folate | 44 |
| Zinc | 32 |
