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Fettuccine with chicken and chocolaty, mastic gum sauce

When in France I tried a Mexican dish called Pollo con Mole Negro, that is chicken with a black chocolate hot sauce.   I still remember how much I liked that dish and decided to make something that would remind me of that recipe.    When doing my research on mastic gum I also found out that mastic gum is used in savory dishes to flavour meat,  so I decided to experiment and give it a try.   I have written again how much I love harissa so I added some to make it hot.  I should have probably added a little bit more mastic gum as the flavour could not be distinguished but the sauce was very flavourful and mildly hot.  If you like the sauce to be really hot, add more harissa but although I like it, I have to make them milder as my husband has to avoid them.

I tried imagining with what to serve it with and since my friend Ruth, of Once Upon a Feast, is celebrating her 100th post for Presto Pasta Nights,  I decided that fettuccine or tagliatelle would be perfect for this occasion, so this recipe goes to Ruth, wishing her thousands of more Presto Pasta Nights.

Did you know that Fettuccine and Tagliatelle are the same thing?  Fettuccine, which literally means little ribbons, is what this pasta is called in Rome whereas in other parts of Italy they are called tagliatelle.

This recipe also goes to the event I am also hosting Think Spice.. Think Twice:  Mastic Gum and Fennel Seeds.

Fettuccine with chicken and chocolaty, mastic gum sauce

Preparation time:  15 minutes

Cooking time:  20 minutes

Serves:  4


1 chicken breast fillet

¼ cup of olive oil

1 onion, finely chopped

1 garlic clove, finely chopped

½ cup of dry white wine

0,25 grams Greek saffron

200 grams of whipping cream 15%

1 tablespoon of Greek strained yoghurt 2%

1 tablespoon flour

½ teaspoon harissa

½ teaspoon powdered fennel seeds

½ teaspoon paprika

1 teaspoon cocoa powder

½ teaspoon mastic gum, powdered with a pinch of salt

Salt and freshly ground black pepper


Wash and cut both chicken breasts into small pieces and drain.

Dissolve saffron threads in wine and set aside.

In a bowl add whipping cream, yoghurt, flour, harissa, fennel seeds, paprika, cocoa powder and  mastic gum.

Mix all together.

In a sautéing pan heat olive oil and sauté chicken on both sides and add onion and garlic and sauté as well until translucent.   Pour wine with saffron and mix until the alcohol evaporates.

Add the creamy mixture, season with salt and freshly ground pepper and mix until the sauce has thickened.

In the meantime boil pasta according to package instructions and when cooked al dente, add cold water and then drain.

Serve chicken with hot chocholaty sauce on top of pasta.

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20 Responses

  1. I have to say this is indeed a unique dish! looks lovely though!

  2. Sounds delicious. I love the Mexican combination of spicy and chocolate-y. Very interesting.

  3. You now, I always be curious about mole (I never try).but I thin that be must delicious . Great pasta dish Ivy

  4. Talk about a cross cultural combination! Very unique Ivy!

  5. Very unique recipe. Chocolate and pasta sounds yum. Gum sauce sounds new….

  6. i’m really intrigued by the addition of cocoa… can’t wait to try… 🙂

  7. Perroula

    It looks delicious!

    One question: Where do you find fresh cream in greek supermarkets? I assume you are not refering to the usual cream?

  8. Wow it looks so creamy delicious. I still have to think what to make for you spice event.

  9. This is a very innovative dish Ivy. I have tried a mole sauce before so this would be right up my alley:D

  10. An interesting sauce! I bet this dish tastes wonderful!



  11. Ivy

    Thank you for your comments.

    Perroula, actually I meant whipping cream and was thinking of fresh cream. Sorry for the mistake. Shall correct it in the recipe.

  12. Ivy. Hope your trip to Cyprus was great. Our trip to Vegas was short but wonderful. It was so good to get away. How’s the cookbook coming along? I just know it will be fantastic. I love mole. I grew up on it and totally love the taste of chocolate and chile together, just like the Aztecs used to enjoy it. Talk to you again soon dear friend.

  13. Ivy

    Thanks Teresa. Everything was fine, only it was a short trip.

  14. What an unusual but delicious flavor combination for pasta!! It looks so creamy, yummy!!

  15. A unique combination of flavors Ivy! Did the mastiha come through in the dish? I too have been thinking of a unique way to try and use it but have yet to come up with anything. Your dish looks delicious.

  16. Thanks for the info on mastic. I’ve always wanted to use it.

  17. Wow! How interesting! Catalan cuisine has many recipes with chocolate… chicken, rabbit… I bet your pasta was delicious 😀

  18. Ivy, thanks for the kind words and the gorgeous dish for Presto Pasta Night’s big 100. Now I’m curious about mastic gum…I wonder where I’ll find it?

  19. This looks absolutely dynamic, Ivy! I wish I could try it!

  20. PG

    I have missed this wonderful recipe of ypurs. wow1 it is very new to me.