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Favourite Chili Cheddar Fettuccini (Illustration)

A subtle heat gives this pasta dish an incognito kick.



Prep Time

15 min

Cook Time

30 min

Chili Cheddar Fettuccini

  • 454 g fettuccini, cooked
  • 2 tbsp olive oil
  • 2 garlic cloves, chopped
  • 1 red onion, sliced
  • 1 ½ cups cherry tomatoes, halved
  • 2 cups baby spinach
  • ½ cup Black Diamond Light Cheese Spread
  • ½ cup chicken stock
  • ¼ cup Lactantia 35% cream
  • 1 tsp chili powder
  • ¼ tsp salt
  • ¼ tsp pepper
  • 3 tbsp fresh parsley, chopped
  1. In a large saucepan, heat the olive oil over medium heat to sauté the garlic and red onions. Add in the cherry tomatoes and keep sautéing.
  2. Dollop Black Diamond Light Cheese Spread in and just let it melt.
  3. Pour in the chicken stock, cream, and chili powder. Cook down and reduce for 5 minutes.
  4. Season with salt and pepper.
  5. Toss in the fettuccini and the spinach and mix well so the sauce has completely coated all of the pasta.