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Fettuccine with Sambuca and Cranberries

This is one of our favourite pasta dishes for entertaining

  1. 1/4 cup butter
  2. 2 whole boneless, skinless chicken breasts, cubed
  3. 2 garlic cloves, minced
  4. 3 cups (750 ml) whipping cream
  5. 1/4 cup Sambuca liqueur
  6. 1/4 cup orange juice concentrate
  7. 1/2 cup freshly grated Parmesan cheese
  8. 1/4 tsp. nutmeg
  9. salt & pepper to taste
  10. 1 – 14 oz. can (398 ml) artichokes, drained & chopped
  11. 3 oz. pkg. (85 g) dried cranberries
  12. 1 lb. fettuccine
  13. chopped fresh parsley & orange zest for garnish
  1. In a large frying pan, heat butter and saute cubed chicken and garlic until barely cooked (do not over cook!). Remove chicken from pan and set aside. Add whipping cream, Sambuca and orange juice to pan and stir well. Add Parmesan, nutmeg, salt and pepper, stirring until smooth. Simmer for 5 minutes. Add chopped artichokes, cranberries and chicken; simmer and stir for 10 minutes. That’s it for the sauce! Now, cook the fettuccine according to package directions. Carefully fold sauce into pasta and garnish with parsley and orange zest. Serve with garlic toast. Serves 6-8
The Best of Bridge

This recipe is available in the book The Best of the Best and More.

This recipe is available in the book The Complete Best of Bridge Cookbooks Volume Three.

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