Fettuccine Di Pollo – Famiglia Cuzocrea (Napoli)

  • 250 grs de Fettuccine
  • 4 grilled chicken breasts cut into cubes
  • ½ cup chicken broth
  • 450 g tomatoes
  • 100 gas goat cheese
  • ¼ cup olive oil
  • 2 chopped garlic cloves
  • ¼ cup chopped onion
  • 2 tbs of chopped spices (rosemary, sage, thyme)
  • Salt and Pepper to taste

Cook the pasta al dente and drain.

Heat up the olive oil on medium and sauté the onion and garlic until they are golden brown, but not dark. Add the tomatoes and stir for 3 minutes. Sprinkle the herbs and season with salt and pepper. Add the chicken broth and heat until it’s reduced by half. Add the cubed chicken and the goat cheese to the sauce, stirring for 1 minute. Immediately afterward, drop in the pasta. Stir well for 1 minute on low heat.

Can be accompanied by a medium-bodied red wine.