Heisenberg's Chicken Fettucini with Pinot Gris and Chili

Ok, I came up with this dish one night when I was sitting on the porch of my cottage, overlooking the pacific, nursing a nicely chilled glass of 2001 Corbans Pinot Gris. It is dead easy to conjure up and will tantalise your tastebuds, wanting more.

Ingredients

• 1 chicken breast per person (free range, please)
• 1 green and 1 red chili per person
• 200g Fettucini per person (if possible fresh, otherwise Barilla)
• 1 Tablespoon Creme fraiche
• 2 garlic cloves per person
• shredded parmesan
• pinot gris (if possible corbans)
• Olive oil

Ok, here goes:

Cube the chicken breasts and chop the chillies finely. Put the chicken together with the chillies and chopped garlic in a bowl and cover the mixture with the wine, marinating it for 2 hours.

Heat up a frying pan with plenty of oil until the oil starts to smoke. Pour in the chicken, chilli and marinade and watch the mayhem, stirring continuously. In the meantime start boiling the Fettucini. Reduce heat and let simmer until all the fluid has vanished. Continue stirring until the meat is brown. Now add creme fraiche and another 0.2 l of Pinot Gris and make a smooth sauce.

Model little Fettucini - Volcanos and spoon the chicken and the sauce into the "crater". Sprinkle generously with parmesan.

Serve with a salad of your choice and (of course) a nice glass of Pinot Gris.

Now tuck in!