With Mother's Day fast approaching, Gino D'Acampo shares the delicious recipes that his sons will be making their mum this Sunday, and for a delicious main the boys will be serving up fresh pasta with chicken and Dolcelatte sauce.
400g fresh Fettuccine
350g chicken breast, boneless and skinless cut into thin strips
200g Dolcelatte cheese, cut into chunks
50ml dry white wine
150ml double cream
3 tablespoons of chopped chives
2 tablespoons of olive oil
Salt to taste
Heat the oil in a medium size saucepan and fry the chicken for 6 minutes until golden all over. Stir occasionally with a wooden spoon.
Add in the Dolcelatte and over a low heat, cook for 2 minutes stirring until melted.
Pour in the cream and wine and continue to cook for a further minute stirring continuously
Mix in the chive and season with salt and plenty of black pepper. Remove from the heat and set aside.
Meanwhile, cook the pasta in a large saucepan with salted boiling water until al dente
Once the pasta is cooked, drain and tip back into the same pan where you cooked it
Pour over the creamy chicken sauce and stir all together, away from the heat, for 30 seconds allowing the sauce to coat the pasta beautifully