Chicken Flambé With Fettuccine

• 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

1. In a bowl, mix the chicken, curry powder and 1 tbsp oil. Cook the pasta according to the package directions.
2. 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.
3. 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.
4. 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.

chicken, curry powder, olive oil, linguine pasta, shallots, cognac, fresh basil

Taken from recipes-plus.com/api/v2.0/recipes/16712 (may not work)