Doing things in moderation has been one of the key lessons we have learned in this long pandemic. We have rewarded ourselves with self-care and looking after our health. Thanks to Welch’s Sparkling Juices, we can enjoy “drinking” without ever having to worry about going above the limits. Most of all, we can share the joy of these drinks with our loved ones, especially our kids. This is because Welch’s has no alcohol, no artificial colors, flavors, preservatives, or high fructose corn syrup. It is absolutely guilt-free!
With its colorful packaging, Welch’s Sparkling Juices are certainly a welcome addition to the family’s holiday table. The three flavors can also be paired perfectly with the season’s well-loved dishes and culinary classics.
Welch’s Sparkling Rosé has a crisp and sophisticated taste of ripe summer fruit with subtle sweetness, and will go well with a refreshing, fruity dessert. Welch’s Red Grape Juice has a natural sweetness and slightly bold flavor. It will be good with tomato-based or tangy food.
Lastly, Welch’s White Grape Juice has a light bubbly sensation that will go well with a creamy pasta. And this is exactly what Chef Trisha Ocampo of CCA Manila recreated. Here is her recipe for Chicken Picatta Cream Fettucini which pairs deliciously with Welch’s White Grape Juice.
CHICKEN PICATTA CREAM FETTUCINI
INGREDIENTS
4 pcs boneless chicken breast fillet
salt and pepper to taste
¼ cup all-purpose flour, for dredging
2 Tbsp butter
2 Tbsp olive oil
1/3 cup fresh lemon juice
1 cup chicken stock/broth
1 cup heavy cream
1/4 cup capers, rinsed
1/3 cup parsley
500 grams fettuccini noodles, cooked as per package instructions
parmesan cheese, shaved
PROCEDURE
1. Season chicken breast halves with salt and pepper. If chicken breasts are too thick, pound a little to ¼ inch thick. Dredge in seasoned flour on both sides and shake off excess.
2. In a large skillet over medium high heat, melt butter and olive oil. Add chicken and cook for about 2-3 minutes per side or until golden. Remove and set aside.
3. Turn the heat to medium low. Add broth, lemon juice, heavy cream, and capers. Bring the sauce to a boil and return to medium low heat. Season with salt and pepper as needed. Allow the sauce to cook and bubble for about 3 minutes.
4. Serve the chicken over cooked pasta and spoon the sauce over both. Sprinkle with fresh chopped parsley.
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