We think this technique of cooking pasta is a real game changer - you won’t believe how creamy the end result is! Milk and stock infuse the fettuccine with beautiful sauciness and flavour, and by finishing everything in the same pot, you know every bit of pasta is covered in sumptuous sauce.
Always refer to the product label for the most accurate ingredient and allergen information.
baby spinach leaves
Preheat the oven to 200ºC/180ºC fan-forced. To prepare the ingredients, crumble the chicken stock. Break the fettuccine in half. Wash the baby spinach. Drain the sundried tomatoes and finely chop them along with the parsley. Finely grate the Parmesan cheese.
Season the chicken breast fillets with salt and pepper and rub with the olive oil. Heat a medium ovenproof frying pan over a medium-high heat. Add the chicken to the pan and cook for 2 minutes on each side and then transfer the frying pan to the oven and cook for a further 10 minutes. Remove the chicken from the frying pan and cut into 5 mm thick slices. Tip: If you don’t have an ovenproof frying pan, transfer the chicken to a baking paper lined oven tray before placing in the oven.
Meanwhile, add the hot water, milk, crumbled chicken stock and fettuccine to a large saucepan. Season generously with cracked black pepper. Ensure that the fettuccine is submerged below the liquid. If it is not, add a little extra water. Cover the saucepan with a lid and bring to the boil. Remove the lid and give it a stir with a wooden spoon to ensure nothing is sticking to the bottom of the pan. Return the lid and reduce the heat to low. Simmer for 10-12 minutes or until the pasta is ‘al dente’. Stir the pasta every 3 minutes to make sure it’s not sticking. Remove the lid and simmer for a further 1-2 minutes or until the liquid thickens a little. Stir through the chicken slices, baby spinach, sundried tomato, and half of the Parmesan cheese.
Divide the pasta between bowls and top with the remaining Parmesan cheese and the parsley.