How to cook Cocoa chili fettuccine




Nature’s Farm Cocoa Chili Fettuccine
6 Nature’s Farm egg yolk
1 cup sugar
1 1/2 cup Champagne


Combine yolks and sugar over a double-boiler. Whisk constantly for about 10 minutes, until the mixture begins to thicken. Before it turns to a thick custard, pour in the room-temperature champagne all at once. As it foams up, whisk lightly, and continue to stir as it thickens. Remove from heat.

Serve warm over Nature’s Farm Cocoa Chili Fettuccine



1 tsp butter
1/2 small onion, chopped
1 clove garlic, minced
2 chile peppers
1 tsp flour
a cup white wine
3/4 cup cream
1/4 tsp arrowroot powder or cornstarch
generous pinch salt
1 package Nature’s Pasta Cocoa Chili Fettuccine
1 small zucchini, cut into ribbons with a vegetable peeler
1 skinless chicken breast
1 tsp Poultry Rub, or seasoning of choice


Melt the butter in the bottom of a small saucepan. Add the onion, garlic, and chiles and cook until softened. Add the flour and cook for 1 minute. Slowly whisk in the wine, milk, and cream. Heat until just below boiling, then reduce heat slightly and let simmer for 10 minutes .Whisk in the arrowroot and season with salt. Continue to simmer for another 10 minutes, or until the sauce is thick enough to coat the back of a spoon and hold a line drawn across it.
While the sauce cooks, bring a large pot of water to a boil. Add the pasta and simmer for 8 minutes. Add the zucchini ribbons and cook for 1 minute. Drain.
Season the chicken breast and grill until done. Let rest for 5 minutes, then cut into cubes.
Combine the pasta, zucchini, chicken, sauce and ay reserved chile peppers.

Serves 4.


By: David L Hyde (Cafe Carlo, Winnipeg MB)


1 ½ tsp garlic puree
¾ oz white wine
1 Tbsp butter
1 tsp basil herb paste (see note)
1 ½ tsp coriander (ground)
½ oz lime juice (approx. ½ of a lime)
3 fluid oz heavy cream
1 fluid oz chicken stock
10 roasted grapes (see note)
5 roasted oranges (see note)
4 wedges granny smith apples (cut wedges, then half)
3 oz chicken (sliced)
1 smidgen black, white pepper, salt
¾ tsp parsley (chopped fine)
3 nests Nature’s Pasta™ Chile–Cocoa Fettuccine
garnish with parsley, toasted pine nuts, grated parmesan cheese


Note: for basil herb paste, puree 4 oz. fresh basil with 1 oz. extra virgin olive oil and ½ tsp kosher salt
for roasted grapes use seedless red grapes and roast on a 400° F oven for 10 minutes until the grapes burst, then allow them to cool
for roasted oranges, cut off top and bottom of orange and skin it completely. then cut the orange in half and sprinkle with white sugar and roast in 400° F oven for approximately 25 minutes (the orange should develop some caramelized colour).

Making the Sauce:

To make the sauce, combine the first six ingredients and simmer in a medium heat pan for a minute until the wine is reduced. Add the chicken and sauté for a moment, then add the cream and the chicken stock. Reduce heat by two–thirds, and add the three fruits, parsley, pepper and salt at the end. Cook the pasta as per instructions and toss with the warmed sauce. Garnish with toasted pine nuts, parsley and parmesan cheese.

Bon appétit!