Fettuccine con pollo e Dolcelatte

With Mother's Day fast approaching, Gino D'Acampo shares the delicious recipes that his sons will be making their mum this Sunday, and for a delicious main the boys will be serving up fresh pasta with chicken and Dolcelatte sauce.

Got room for pudding? Try Gino's upside-down orange cake

Ingredients

400g fresh Fettuccine350g chicken breast, boneless and skinless cut into thin strips200g Dolcelatte cheese, cut into chunks50ml dry white wine150ml double cream3 tablespoons of chopped chives2 tablespoons of olive oilSalt to taste

Method

• Heat the oil in a medium size saucepan and fry the chicken for 6 minutes until golden all over. Stir occasionally with a wooden spoon.

• Add in the Dolcelatte and over a low heat, cook for 2 minutes stirring until melted.

• Pour in the cream and wine and continue to cook for a further minute stirring continuously

• Mix in the chive and season with salt and plenty of black pepper. Remove from the heat and set aside.

• Meanwhile, cook the pasta in a large saucepan with salted boiling water until al dente

• Once the pasta is cooked, drain and tip back into the same pan where you cooked it

• Pour over the creamy chicken sauce and stir all together, away from the heat, for 30 seconds allowing the sauce to coat the pasta beautifully

• Serve immediately