Kamaea Hakaraia
Mum’s Smoked Chicken and Mushroom Pasta
Lunch, Dinner, Legacy Pan, Legacy Pan
4.7 from 0 reviews
- Difficulty
- Easy
- Serves
- 4
- Prep Time
- 15 minutes
- Cook Time
- 30 minutes
- Cookware
- Legacy Pan
Method
Cook the fettuccine in a large pot of salted boiling water until al dente. Reserve ½ cup of the pasta water, then drain.
Heat the oil and butter in a Legacy Pan over medium heat.
Add the onion and garlic and cook until softened and fragrant.
Add the mushrooms and zucchini and cook until just tender.
Stir through the smoked chicken and cook for another 2 minutes, until heated through.
Reduce the heat to low and pour in the cream. Add half the Parmesan and stir until melted and combined.
Add a splash of the reserved pasta water if the sauce is too thick.
Add the cooked fettuccine and toss gently until evenly coated. Season with salt and pepper.
Serve immediately with the remaining Parmesan, chopped parsley and a wedge of lemon.
Ingredients
- g fettuccine400
- tbsp butter1
- small onion, finely chopped1
- g mushrooms, sliced200
- cup cream1
- Salt, to taste-
- lemon, quartered1
- tbsp neutral oil1
- cloves garlic, minced2
- medium zucchini, sliced1
- g smoked chicken breast, sliced300–350
- cup Parmesan, grated1
- Black pepper, to taste-
- Fresh parsley, chopped, to finish-
Story
This is the pasta Tūī Ross made for her daughter, Kamaea Hakaraia. Now Kamaea makes it for her own kids. It is a flexible recipe, built around ingredients that can change with the season or whatever is already in the fridge. Smoked chicken gives the sauce plenty of flavour, while mushrooms and zucchini soften into the cream without disappearing. Chopping the vegetables more finely makes them easier to introduce to younger eaters. The Parmesan thickens the sauce as it melts, with a little pasta water used to loosen it when needed. Lemon added at the table cuts through the butter and cream. It is rich, warm and deeply comforting. The kind of meal that fills the kitchen, brings everyone to the table, and leaves very little behind.
Photography by Anna Critchley
Reviews
No reviews yet — be the first.
to review this recipe and earn badges.
