Mums chicken winged fetuccine

Name: Mums chicken winged fetuccine
Total time: 2400 s
Yield: 7 servings
Cuisine: American
Ingredients: 1 Store bought fettuccine; 1 kg Chicken wings (or any cut of chicken); 1 can evaporated milk; 1/4 kg Garden peas; 3 tbsp Butter or olive oil; 1 cup Full cream milk (to dilute...and is optional); 1/2 cup Dried mushrooms; 1 pinch Mixed herbs; 1/2 clove Garlic; 2 tbsp Cooking wine (optional); 3 cup milk; 100 grams butter; 1/2 cup Water; 1 black pepper

ohcarrol23 @cook_3705658

This is my moms fetuccine chicken wings. Yes it may not be full blown italian, but it is delicious and a family favourite. I've cooked it many times and its important for you to follow your own instincts as our preferences may be different from yours (my father refuses to eat this due to the butter, milk, etc etc). There is an alternative to the use of evaporated milk, which would require you to trust your instincts and in a sense make the sauce according to your taste. Chilli can be added as well as cheese to garnish. Also instead of fetuccine pasta you can alternatively use penne or spirals which can be added cooked into the pot to soak up the sauce well.

ohcarrol23 @cook_3705658

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Ingredients

40 mins

7 servings

Main ingredients
1Store bought fettuccine
1 kgChicken wings (or any cut of chicken)
1 canevaporated milk
1/4 kgGarden peas
3 tbspButter or olive oil
1 cupFull cream milk (to dilute...and is optional)
1/2 cupDried mushrooms
1 pinchMixed herbs
1/2 cloveGarlic
2 tbspCooking wine (optional)
Alternative to evaporated milk
3 cupmilk
100 gramsbutter
1/2 cupWater
1black pepper

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Steps

40 mins

1

Cook fettuccine according to packed insteuctions. Clean chicken wings and sliver garlic. Soak and then thinly chop mushrooms.
2

Fry chicken wings according to preference using olive oil or butter, mixed herbs and garlic.
3

Add the cooking wine then mushrooms to the pot and stir.
4

Add evaporated milk to pot.
5

If you do not have evaporated milk, alternatively you can add the 100grams of butter to the pot, in three batches. When melted, add the first 2 cups of milk and 1/4 cup milk. Let boil and thicken, then add the remaining milk and water to dilute or thin the sauce while also adding salt and pepper for taste. Its important to folow your instincts! Trust yourself!
6

Let the sauce cook for about 4-5 minutes and add garden peas.
7

If sauce has thickened too quickly, add milk slowly to dilute for about 1 minute then turn pot off. It will eventually thicken in the residual heat.
8

Add pepper and salt to taste then serve with fetuccine.