Pesto Chicken Fettuccine 

When I mastered pasta, I felt like my fettuccine was perfection. Then I learned about Hayden Flour Mills and their Pasta Flour. the bite is perfection. I use one whole egg and 3 egg yolks to make the pasta in about a cup of flour. After it rests in the fridge for about a half hour, I run it through the press to the 4th press which gives the best bite for my taste. To prepare the chicken, I use a technique that I saw on Chopped, when a Chinese chef boiled the breast to keep it moist, and once I mastered it, it totally works. I put the chicken in the water till the exterior is fully cooked, then I slice it across the grain, drop it into the water and as soon as it is cooked take it out. It really does make a beautifully moist breast.

The ingredients i use are:

• Chopped shallot
• Several cloves of finely chopped garlic
• A good pinch of red pepper flakes
• an inch of finely chopped ginger (optional)
• A tub of gfresh pesto.
• The zest of one lemon

The process is to cook the shallots and red pepper flakes till they are soft, add the garlic and ginger and a ladel of pasta water when its ready. the pasta needs to be cooking at this time because the pesto does not like heat that much. Get the pesto mixed to a nice consitency, then drop the chicken into the pan making sure the pesto covers it. Add the pasta into the pan once it has boiled for a minute. You need to judge if you ened another ladel of pasta water do get it nice and glossy. Mix the zest and serve onto warm plates. It is a fantastic dish. Very moreish.