Chicken Flambé With Fettuccine - cooking recipe

Ingredients

1 lb boneless, skinless chicken breast halves, cut into strips
1 tbsp curry powder
2 tbsp olive oil
12 oz fettuccine or linguine pasta
2 None shallots, minced
1/4 cup cognac
1 cup half-and-half
None None Sliced fresh basil, for garnish

Preparation

In a bowl, mix the chicken, curry powder and 1 tbsp oil. Cook the pasta according to the package directions.
Heat the remaining 1 tbsp oil in a large, deep skillet over medium heat, add the chicken and cook for 5-6 mins, stirring often. Add the shallots and cook for 1 min until softened. Carefully tilt the pan away from you, then add the cognac using a ladle and heat for 30 seconds. Standing well back, ignite the cognac's vapors at the edge of the pan using a long fireplace match or barbecue lighter.
Allow the flames to go out on their own, then add 3/4 cup half-and-half to the skillet, season with salt and pepper and simmer for 5 mins.
Drain the pasta and add to the skillet. Pour in the remaining half-and-half and mix well. Divide the pasta and chicken among four plates, garnish with the basil and serve.