It's been probably forever, since I last posted a recipe here. So I was so happy to oblige when one of my readers asked for me to post one. I actually cooked this the day after attending the launch of the second season of Mmmmary's Kitchen brought by Carnation milk. It was so timing that I was so spurred on coming back to my kitchen to whip up something for the family, after a three-day trip to Bohol.
To give you my short story on the event, actually it would rather be really short, since I came a little before everyone was done with the event's activities, except for the unending degustation prepared by Commune Cafe.
So to make up for my not being able to participate, when I got home, I pushed myself to make something out of the recipe cards, and milk cans I went home with from Carnation.
So here was what I came up with. A rehashed version of one of the recipes prepared during the event - Lemon Chicken Spinach Fettuccine.
I found their dish too sour, even my kids didn't like the too lemony taste with the creamy, milky sauce so I reduced the amount of lemon juice and zest used, giving it just a tinge of lemon tang but has that enough sour kick to it. I also had to admit that I only have one piece of lemon left on my fridge so that's got to do.
Also, I didn't have a pack of fettuccine on my cupboard so I used Excellent's Hongkong Style Canton Noodles. Okay, another reason why I used this is that, I'm afraid to make pancit canton from scratch with and we have a lot sitting here from their recent event.
But you'll be surprised how this kind of noodles worked pretty well with pasta sauces. You can read about our account on that here: Oodles about Noodles, An EXCELLENT Cooking Demo
I'm sure you'll be saying, "Canton noodles as a pasta replacement is absurd!"
So, you can use any pasta you have in your homes, however, if you need to buy different kinds of pasta noodles, we are selling them, click HERE if you want to see our pasta products.
Moving on to my recipe, here is it...Have fun!
500g noodles, cooked as directed
250g chicken thigh fillet cut into small cubes
3 tablespoons butter, plus 1 tablespoon more
4 cloves garlic
2 tablespoons flour
1 1/2 cup Carnation Evap
1/2 cup chicken broth or water
juice and zest of 1 lemon
3/4 teaspoon salt
1/4 teaspoon nutmeg
a handful, or about 3 to 4 leaves of fresh kale, finely chooped
grated parmesan or any cheese
1. In a skillet, heat butter and saute garlic and spinach over moderately low heat. Cook the chicken pieces in it. Pour in the chicken broth or water.
2. Once the chicken is cooked, pour in Carnation Evap, zest and lemon juice and salt, then the nutmeg.
3. Simmer until thick and smooth.
4. Add in some grated parmesan, mix and turn off the heat.
5. Lastly, add the kale leaves and mix slowly.
6. Toss the noodles and arrange on a plate, put more kale and parmesan on top, if desired.