spinach fettuccine with chicken and mushrooms.

I made Spinach Fettuccine with Chicken and Mushrooms for lunch today. I got this recipe from my cousin when I came home for a week-long vacation last week.

What I like about pasta is that it's pretty easy to make, and you can experiment with different sauces. I love cream-based sauces over tomato ones, but I'm trying to be more adventurous with my food experiments lately.

This is also the first time I'm trying a different kind of pasta, which makes the flavor fuller than the regular wheat pasta.

Serves 6 to 8.

1/2 kl chicken breast fillet, cut into cubes and seasoned with salt and pepper
500g spinach fettuccine
extra virgin olive oil
2 stalks onion leeks, chopped
3 cloves garlic, minced
1/2 cup mushrooms (I used the canned pieces and stems)
1 cup milk
2 tbsp flour
2 tbsp dry sherry or apple cider vinegar
2 tsp ground nutmeg
1/2 cup grated cheese plus more for garnish

Cook pasta according to package instructions or until al dente.

Heat oil and butter in a sauce pan large enough to hold the chicken. Saute chicken until half-cooked. Set aside.

In the same pan, saute onion leeks, garlic, and mushrooms for 1 minute. Add chicken. Stir for 30 seconds and add milk. Slightly stir together and add  flour.

When sauce thickens a bit, add grated cheese and simmer for 2-3 minutes. Add dry sherry or apple cider vinegar and nutmeg.

Stir in pasta, making sure that everything is coated. Alternately, you can remove the sauce from the pan and just leave enough to coat the pasta. This is what I do, I just drizzle the sauce once it's ready to be served.

Garnish with finely chopped parsley or onion leaves and cheese.

Yum-o! :)