Copycat Fett Chile
Cafe Carlo Fett Chile is one of our favourite comfort foods, especially in the deep cold darkness that is our Manitoba winter. Of course you can’t beat the real thing, but this comes pretty close! All measurements are ish and you can add or take away to your liking.
Ingredients |
Garlic | 2 teaspoons
Butter | 2 tablespoons
Lemon juice | 1/2 oz
White wine | 2 oz in the recipe, the remainder in your mouth
Chicken | boneless skinless chicken breast, chopped | we do 2 breasts
Chorizo sausage | we go for the extra spicy | add as much or little as you like
Roasted red peppers | you can buy in store or just roast on your own | about 1 peppers worth
Green onion | 4 tablespoons
Cashews | 5 tablespoons
Chile sauce | 5 tablespoons
Whipping cream | 8 oz
Fresh basil | chopped | 1 tablespoon
Black pepper | 1/8 teaspoon
White pepper | 1/8 teaspoon
Salt | 1/2 teaspoon
Parsley | pinch
Fettuccini | al dente | enough
In a large pan add the garlic, butter, lemon juice, white wine and chicken and sauté until the chicken is less likely to contain salmonella but still poses a risk. Add all other ingredients minus fettuccini. Raise heat to high and bring to a boil then let simmer on low heat until the sauce is at your desired thickness. In the mean time cook the pasta in salted water until al dente. Then you can either mix together or take your desired amount of pasta and place the chile on top. Nom nom!
