Smokey, cheesy, creamy, noodley.
Smoked Gouda Fettuccini with Chicken and Spinach
Yield: 4 servings Prep: 15 minutes Cook: 20 minutes
- 1 tbsp olive oil
- 2 boneless skinless chicken breast
- 1 tbsp Italian seasoning
- 3 tbsp butter
- 2 tbsp flour
- 1 ½ cups milk
- 2 cloves garlic, grated
- 1 cup smoked gouda, grated
- ½ cup parmesan, grated
- 1 cup baby spinach
- 375g fettuccini noodles
- salt & cracked pepper
Heat olive oil in a pan. Cut chicken in half width-wise to create 4 servings. Rub each side of the chicken with Italian seasoning and place in the pan. Cook through, about 15 minutes.
While the chicken is cooking, begin cooking the fettuccini noodles in a pot of salted, boiling water. Cook until al dente, about 11 minutes.
While all this is happening, melt the butter in a large sauce pan over medium heat. When the butter is melted whisk in the flour and combine. Whisk in the milk and garlic, cook until milk has thickened and bubbles gently. Lower heat to low and add in the gouda and parmesan and combine. Season with salt and fresh cracked pepper to taste.
Drain the noodles, add them to the sauce along with the spinach and toss to combine.
Slice the chicken and serve over the pasta.
I’m a big fan of fettuccini with alfredo sauce. I also love me some gouda. So naturally, I felt I should marry the two. Needless to say, its pretty delicious.
This sauce also makes a mean mac and cheese. Put it on anything really, you can’t go wrong.