500g chicken thighs, chopped into cubes
1 onion, diced
2 cloves garlic, finely minced
1/2 cup bottled pesto sauce
375ml evaporated milk or fresh cream
2 chicken stock cubes
250g fresh or dried fettucine
1/2 cup shredded fresh basil
2 tablespoons toasted pine nuts (lightly toss in frying pan on low for a couple of minutes)
shavings of parmesan
1. Cook the pasta in a large pan of rapidly boiling salted water until al dente.
2. While the pasta is cooking lightly fry onion for 2 minutes until clear and then add
3. Add chicken cubes and cook through.
4. Add pesto sauce, evaporated milk or cream and stock cubes. Bring to the boil and
let simmer until stock cubes are dissolved and the mixture has slightly thickened.
Serve: Plate up fettucine and spoon chicken mixture over the top. Sprinkle 1/2 tablespoon of pine nuts and a sprinkling of fresh basil on top. Finish with shaved parmesan.
Wine Pairing: Vinifera 2019 Organically Grown Chardonnay
A full-bodied Chardonnay with white peach and citrus notes complemented by hint of almond characters on the palate. Wild fermentation and matured on lees, this wine displays a textural component that compliments the subtle oak influence.
Variety: Chardonnay Style: Full-bodied White Vintage: 2019 Size: 750ml Alcohol / volume: 13.5%