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Chef Feker makes fettuccine tossed with organic chicken

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Chef Feker puts a fresh spin on fettuccine by tossing in some organic chicken for the Real Milwaukee team. Check out how easy it is to prepare a simple dish that's full of flavor. You won't be disappointed.


Serves # 4-6


1 pound of Fettuccine

12 oz chicken breast cut in thin strips

2 oz chopped cilantro

4 oz chopped green onions

1 tablespoon of grated fresh ginger

1 teaspoon of chopped Jalapeño

½ teaspoon of seracha (or your favorite chili sauce)

1 teaspoon of all spice

sea salt and white pepper to taste

4 oz. white wine

2 oz. low sodium soy sauce

½ cup of cream

½ cup lemon grass infused chicken broth

2 oz. extra virgin olive oil


  1. Bring a large pot of water to a boil. Once boiling season with Salt to taste and cook your pasta according to the package instructions
  2.  Meanwhile heat a large sauté pan on medium high and toast the allspice for 1 minute in the dry pan.
  3. Add the olive oil to the pan; add the jalapeno, garlic, ginger, Saracha, soy sauce, white wine and cook down for 1 minute. Increase heat to high.
  4. Add bell peppers and sauté for another minute
  5.  Add the chicken broth and cook down by half
  6. Add chicken, cilantro, green onions and the cream and reduce until the cream coats the back of a spoon.
  7. Strain pasta, toss with the arugula and the sauce and serve.
  8. PS:  serve with a great Riesling.