Smoked Chicken Papperdelle
|Pappardelle||1 1⁄2 Pound (750 Gram)|
|Smoked chicken||3 Pound, skin removed and flesh sliced (1.5 Kilogram)|
|White wine||4 Fluid Ounce (0.5 Cup /125 Milliliter)|
|Cream||8 Fluid Ounce (1 Cup /250 Milliliter)|
|Snipped chives||2 Tablespoon (Fresh)|
|Freshly ground black pepper||1|
|For nasturtium butter|
|Butter||4 Ounce, softened (125 Gram)|
|Garlic||1 Clove (5 gm), crushed|
|Lime juice||1 Tablespoon|
|Nasturtium flowers||6 , finely chopped|
1. To make Nasturtium Butter, place butter, garlic, lime juice and flowers in a bowl, mix well to combine and set aside.
2. Cook pasta in boiling water in a large saucepan following packet directions. Drain, set aside and keep warm.
3. Heat a nonstick frying pan over a medium heat, add chicken and cook, stirring, for 1 minute. Add wine, cream, chives and black pepper to taste, bring to simmering and simmer for 2 minutes. To serve, top pasta with chicken mixture and Nasturtium Butter.