Chicken Spinach Fettuccini

Really, really morish! Very nice served with a tossed green leafy salad!, and a glass of your favourite Chardonnay! The times I have given both for the preparation and cooking of this dish are approximate only. This dish is even nicer served the next day!

• Ready In: 30 mins
• Serves: 4

Ingredients

•  fresh fettuccine
• 500  g  diced chicken
•  garlic pepper seasoning
• 2  bunches spinach, washed,stems removed,cooked and roughly chopped
• 200  g feta cheese, crumbled
• 1  onion, finely chopped
• 1⁄2 cup  grated parmesan cheese or 1⁄2 cup romano cheese
• 1  pint ricotta cheese
•  grated nutmeg (to taste)
•  salt & freshly ground black pepper
• 1  pint sour cream (reg. or lite)

Directions

1. Season the diced chicken well with Garlic-Pepper seasoning and gently pan fry until cooked.
2. Set aside.
3. Cook the Spinach in the usual way, drain WELL, and roughly chop.
4. Add to the cooked spinach: the finely chopped onion, Feta cheese, grated Parmesan (or Romano) cheese, Ricotta cheese, salt and pepper and a good'dash' of nutmeg.
5. Combine the chicken and the spinach mixture.
6. Heat a small amount of butter and Olive Oil on low heat in a pan and add the Chicken Spinach mixture.
7. Stir the sour cream vigourously and add (to the Chicken Spinach mixture).
8. Stir well.
9. If the sauce appears a little to thick, thin it down with either a little milk, water or better still- some white wine!
10. Cook the Fettuccini in the usual way until'Al Dente' and serve with Chicken Spinach sauce spooned over the top!