one of my favourite food is chicken fettuccini pasta. I prefer this dish because of the great taste. It consists of a magnificent sauce, tender chicken, and mixed vegetables. This blend of ingredients contributes the flavor, texture, and appearances of the pasta.
Just because the sauce isn’t an attractive color, which is an dull white with drops of grey from mushrooms and specks of green from the broccoli .The creamy fettuccini sauce itself is so tantalizing it’s truly what I call the cream of the crop. Added to the sauce is a mixture of mozzarella, ricotta, and provolone cheese along with sautéed mushrooms and sun dried tomatoes. As I twirl the fork of noodles against the spoon, the expectation of silky smooth noodles gliding down my throat salivates the glands on my tongue. While eating such a well desired meal it’s easy to forget my manners, I may slurp the noodles so fast that the sauce may end up on my face but I do use napkins but remember I’m lost into my dream world.
The chicken is a substantial filling for pasta. My philosophy is no meal is complete without a thick savory meat. There are many ways to cook chicken to add into fettuccini pasta. My favorite is Cajun deep fried chicken breast that’s tender and juicy, cut into thin strips. It has a crunchy golden brown spicy flavored batter. I prefer my chicken cooked to be crispy on the outside, yet not too dry so that the inner part will be stringy in the inside (kind of like pulled meat) therefore; it’s like pulling layers away from the inside of the chicken breast. A whiff of the welled seasoned chicken is finger licking good! It’s then sprinkled with grated parmesan cheese and fresh parsley, while covered in steamy sauce it’s so invigorating.
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