250 gm fettucine pasta
500 gm chicken breast fillets
300 ml carton thickened cream
1 clove garlic, crushed
1 teaspoon cracked black pepper corns
2 teaspoons dried basil, crushed
30 gm butter
60 gm butter [ extra ]
Salt to taste + 2 cardamom pods
1 1 / 2 cup grated parmesan cheese, coarsely.
Boil the pasta in a large pan of boiling salted water, uncovered until just tender.
Cut chicken into thin strips. Heat butter in pan and add chicken in batches,.
Cook stirring, until lightly browned.
Add cardamom, cover, lower heat and allow to cook for 10 minutes, releasing its own juices or,
if not, just add a couple of tablespoonfuls of boiling water.
Drain if any liquid is left and leave aside.
Drain the pasta and rinse with hot water.
Drain again in a strainer. Heat extra butter in another pan.
Add cream and stir until boiling.
Add chicken, garlic, salt, cracked pepper and basil .
Stir until heated through, then add cheese.
Serve over pasta, or stir the pasta in the sauce and serve immediately
