Coconut Ginger Chicken & Carrot Fettuccine

What do you do when your brain is swimming with thoughts – from this end to that – you have a cabinet full of coconut milk and candied ginger, and someone has mentioned fresh carrots?

You create a Coconut Ginger Chicken & Carrot Fettuccine meal for your loved ones. 

THAT’S what you do!

 

Coconut Ginger Chicken & Carrot Fettuccine

 

2 cups all-purpose flour
2 large eggs
2 cooked carrots
2 large boneless, skinless chicken breasts
14 oz. full-fat coconut milk
2 Tbs. candied ginger, finely diced
1 Tbs. olive oil
1 shallot, minced
sea salt

2 Tbs. fresh mint, mined

 

Combine the flour, eggs, and cooked carrots in a food processor and pulse until the pasta dough forms.

Form into 2 discs and allow to “sit” for 10-30 minutes.

Meanwhile, in a large pot over low heat, heat the oil and sauté the shallot and the candied ginger. Add the chicken breasts and brown on each side. 

Add the coconut milk and simmer for about 7 minutes on each side.

 

Next, make sure extra flour is available, if necessary, and roll out the carrot fettuccine, either by hand or with a pasta machine.

 

Add the noodles to the simmering coconut milk, salt again, and cook for about 3-5 minutes.

 

Transfer everything to two large serving plates and garnish with fresh mint.