白酱意大利面 Spaghetti ALFREDO
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意大利干面条300克、牛油60克、蒜头3瓣(剁碎) 、鸡肉250克(切条) 、青、红、黄灯笼椒各50克(切粒) 、鲜蘑菇60克(切片) 、松奶油1公升、Parmesan芝士茸120克、盐和胡椒粉适量
芫荽青椒酱材料：
莞荽80克、洋莞荽30克、蒜头2瓣、粗辣椒粉15克、盐、黑胡椒粉适量、柑榄油200毫升、Parmesan芝士、松子60克(烤香)
做法：
- 把意大利干面条放入加盐的沸水中煮至软身后滴干置放一旁。
- 芫荽青椒酱材料放入搅拌器，搅拌成糊。
- 把牛油放入锅子加热，炒蒜茸和鸡肉至香。
- 加入各色青椒和蘑菇，再拌入奶油、芫荽青椒酱糊、意大利面条及Parmesan芝士。
- 以盐和胡椒粉调味。
- 撒上醋辣椒粉即可享用。
| QUANTITY | DESCRIPTION |
| 300 gm | Dry Spaghetti |
| 60 gm | Butter |
| 3 cloves | Garlic, chopped |
| 250 gm | Chicken, cut strips |
| 50 gm | Red Capsicum, diced |
| 50 gm | Green Capsicum, diced |
| 50 gm | Yellow Capsicum, diced |
| 60 gm | Shitake Mushroom, sliced |
| 1 lit | UHT whipping Cream |
| 120 gm | Grated Parmesan Cheese |
| T.T | Salt and Pepper |
| Cilantro Pesto: | |
| 80 gm | Cilantro/ Chinese parsley- steam and leaves |
| 30 gm | English Parsley leaves |
| 2 cloves | Garlic |
| 15 gm | Chilli Flakes |
| t.t | Salt, Black Pepper- crushed |
| 200 ml | Olive Oil/corn oil |
| 150 gm | Parmesan Cheese |
| 60 gm | Pinenuts – toasted
|
Method of Preparation:
- Blanch spaghetti in boiling salted water. Refresh and drain. Leave aside.
- Prepare cilantro pesto by putting all the ingredients into a blender to blend until the mixture becomes a paste. Leave aside.
- Heat up butter in a sauté-pan; add in garlic, then chicken. Lightly sauté the chicken for a few minutes.
- Add in the capsicum and mushroom, stir in cream and then the cilantro pesto, pasta and parmesan cheese.
- Correct the seasoning with salt and pepper.
- Sprinkle with chilli flakes before served.
