I didn’t do a song and dance for Valentine’s Day, and I certainly didn’t expect my husband to serenade me Romeo and Juliet style either. Flowers, chocolates and fancy dinners organised specifically for the 14th of February just don’t appeal to me. They mean so much more when presented on a birthday, anniversary or just out of the blue. However despite the commercial cliches, I do acknowledge Valentine’s Day. After all, there is something so sweet and positive about about an occasion that celebrates love…whether that is a fresh, giddy type of emerging love or one that is already well established and enduring.
So in the spirit of St Valentine, love and romance I dubbed last night’s dinner dish, Valentine’s Day Pasta. Organic chicken, spicy pancetta, sweet shaved parsnip and heady sage were simmered in the ingredient that sets this apart from ordinary everyday pasta…Champagne! I swirled this sauce through silky ribbons of fettuccini, topped with freshly grated parmesan.
Now in terms of which Champagne to use, I recommend reaching for a bottle that you would be happy drinking, because once the bubbly has been opened it really should be finished off the same day.
My Valentine’s Day Pasta is a simple, appealing meal inspired by a Karen Martini recipe in which she combines creamy parsnips with pasta. Easy, delicious and made with love.
Valentine’s Day Champagne, Chicken and Sage Pasta
Although I made enough for my family of eight, the version below will feed four. Divide or multiply the quantities depending on the number of diners
Ingredients
400 – 500 grams fettuccini (I used the Barilla brand)
2 tablespoons extra virgin olive oil
100 grams pancetta cut into 1cm squares
2 cloves garlic crushed
1 handful fresh sage leaves, stalks removed, leaves left whole
dried chilli flakes – 1/2 teaspoon (if your diners are not too keen on the heat from chilli, then reduce this to 1/4 teaspoon)
1 small/medium parsnip, fibrous centre removed and the remainder shaved into long strips with a vegetable peeler.
500 g chicken tenderloins, cut into little bite sized pieces
sea salt and pepper to taste
125 ml Champagne
150 ml pouring cream
Start off by putting on a large pot of salted water to boil and once bubbling, add your pasta and cook according to the instructions on the box.
In a large frypan heat up the olive oil over a medium heat and cook the chicken until it has turned an opaque colour all over. This should take 5 minutes. Remove the chicken to a bowl or plate, leaving the oil behind.
In the same frypan, fry the pancetta until it starts to crisp up. Add the garlic, sage and chilli flakes and cook until the garlic aroma hits your nostrils.
Add the parsnip and after 3 minutes, once it has deepened in colour, pour in the Champagne. Increase the heat and cook off the alcohol for 2 minutes.
Put the chicken back into the frypan, season with salt and pepper and simmer on low for 10 minutes or until the chicken is cooked through.
Pour in the cream, cook for another minute and then add to your cooked, drained fettuccini.
Grate over a liberal amount of fresh parmesan, serve up with a glass of your favourite bubbly and wish your loved ones a happy Valentine’s Day.
Now in terms of which Champagne to use, I recommend reaching for a bottle that you would be happy drinking, because once the bubbly has been opened it really should be finished off the same day.
My Valentine’s Day Pasta is a simple, appealing meal inspired by a Karen Martini recipe in which she combines creamy parsnips with pasta. Easy, delicious and made with love.
Valentine’s Day Champagne, Chicken and Sage Pasta
Although I made enough for my family of eight, the version below will feed four. Divide or multiply the quantities depending on the number of diners
Ingredients
400 – 500 grams fettuccini (I used the Barilla brand)
2 tablespoons extra virgin olive oil
100 grams pancetta cut into 1cm squares
2 cloves garlic crushed
1 handful fresh sage leaves, stalks removed, leaves left whole
dried chilli flakes – 1/2 teaspoon (if your diners are not too keen on the heat from chilli, then reduce this to 1/4 teaspoon)
1 small/medium parsnip, fibrous centre removed and the remainder shaved into long strips with a vegetable peeler.
500 g chicken tenderloins, cut into little bite sized pieces
sea salt and pepper to taste
125 ml Champagne
150 ml pouring cream
Start off by putting on a large pot of salted water to boil and once bubbling, add your pasta and cook according to the instructions on the box.
In a large frypan heat up the olive oil over a medium heat and cook the chicken until it has turned an opaque colour all over. This should take 5 minutes. Remove the chicken to a bowl or plate, leaving the oil behind.
In the same frypan, fry the pancetta until it starts to crisp up. Add the garlic, sage and chilli flakes and cook until the garlic aroma hits your nostrils.
Add the parsnip and after 3 minutes, once it has deepened in colour, pour in the Champagne. Increase the heat and cook off the alcohol for 2 minutes.
Put the chicken back into the frypan, season with salt and pepper and simmer on low for 10 minutes or until the chicken is cooked through.
Pour in the cream, cook for another minute and then add to your cooked, drained fettuccini.
Grate over a liberal amount of fresh parmesan, serve up with a glass of your favourite bubbly and wish your loved ones a happy Valentine’s Day.
Comments are closed here.