Add the chicken and cook for 5 minutes. Add the pistachios and chilli, and cook for 5 minutes. Stir in the cream, reduce the heat and simmer for 5 minutes. Meanwhile, cook the pasta according to ...
When the chicken is cooked through and hot, stir in the single cream and season to taste. Drain the pasta, reserving 6–8 tablespoons of the pasta water. Stir the pasta into the sauce ...
Remove the pan from the heat and stir in the cream. Season with salt and pepper. Chop the chicken breasts into bite-sized chunks and stir into the sauce along with the pasta. Tear the mozzarella ...
A judicious amount of heavy cream enriches this simple tomato sauce, producing a lush texture that clings to the pasta without blanketing richness. This recipe is inspired by sommelier Derrick C.