Recreate this classic pasta dish at home!
Prep Time
10 minutes
Cook Time
20-25 minutes
Serves
4
Ingredients
- 6 cups chicken stock
- 2 cups unsweetened soy milk
- 4x individual instant ramen noodle cakes
- 4 baby bok choy, halved lengthways
- 2 soft-boiled eggs, halved to serve
- finely sliced green chilli, to serve
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon butter
- 1 lb fettuccine pasta
- Fresh parsley for garnish
Steps
• Step 1: Season the chicken breasts with salt and pepper.
• Step 2: Heat olive oil in a skillet over medium-high heat. Cook the chicken breasts until golden brown and cooked through, about 6-7 minutes per side. Remove from heat and set aside.
• Step 3: Cook the fettuccine pasta according to package instructions, drain, and set aside.
• Step 4: In a saucepan, melt the butter and add the garlic powder and onion powder. Stir for about 1 minute.
• Step 5: Pour in the heavy cream and bring to a simmer. Cook for 3-4 minutes until it thickens.
• Step 6: Add Parmesan cheese to the cream and stir until smooth.
• Step 7: Slice the chicken into strips and toss with the pasta and sauce.
• Step 8: Garnish with fresh parsley and serve hot!