FETTUCINE SERVED WITH CHICKEN & MANGO SAUCE

Recipe
- 30 ml (2 tbsp.) butter
- 30 ml (2 tbsp.) olive oil
- 1 large onion, finely chopped
- 30 ml (2 tbsp.) cake flour
- 500 ml (2 cups) chicken stock
- 1 large mango, peeled, chopped, and finely cubed
- 500 g chicken breasts, grilled and finely chopped
- 250 ml (1 cup) fresh cream
- Salt and freshly ground black pepper, to taste
- 500 g fettucine pasta
- 100 g walnuts, chopped
- Fresh basil, snipped to serve
Description
- Heat the butter and oil in a large frying pan and sauté the onion until translucent. Add the flour and continue to cook while stirring for a further minute. Pour in the chicken stock and continue to stir until the sauce has thickened slightly.
- Add the mango and chicken and simmer for 20 minutes. Stir in the fresh cream and season to taste. Continue cooking until the sauce is thick and creamy for about 2 minutes.
- In plenty of salted boiling water, cook the fettucine until al dente and drain.
- Toss the sauce and chicken through the pasta, add the walnuts, and serve topped with the fresh basil.