Chicken and Fettuccine
Serves 3 to 4.
By Dennis W. Viau; modified from one of my own recipes.
I wanted a quick and inexpensive way to prepare a fancy and rich meal for friends. This Chicken and Fettuccine recipe is not at all expensive. It’s not low in calories or saturated fats either. I use butter and heavy cream. Nonetheless, for an occasional meal this recipe is useful and delicious. If you make your own pasta from scratch it becomes something special.
Ingredients:
8 ounces (227g) fettuccine noodles (dry or make your own)
6 ounces (170g) fresh mushrooms; sliced
4 tablespoons butter
12 ounces (340g) chicken, white or dark meat; cubed
2 tablespoons dry sherry, white wine, vermouth, or Marsala
2 cups (473ml) heavy cream
¼ teaspoon white pepper
¼ teaspoon ground nutmeg
¼ teaspoon ground oregano
1 tablespoon sweet rice flour
½ cup (2 ounces/57g) Parmesan or Romano cheese; grated
Salt to taste
Directions:
If you’re using store-bought dry fettuccine, start the water heating. If you’re making pasta from scratch, you can cut the fettuccine when you’re ready to cook it (but get the water boiling).
Slice the mushrooms and sauté in the butter until cooked, about 3 minutes. Remove from the skillet and set aside. Chop the chicken into bite-size nuggets and sauté until just cooked through, 4 to 5 minutes. Remove from the pan and set aside.
Combine the sherry (or other alcohol) with the cream, pepper, nutmeg, oregano, and rice flour. Mix well. Pour into the skillet and bring to a boil to thicken. Add the mushrooms and chicken. Heat thoroughly. Remove from the heat and stir in the grated cheese. Taste for salt and adjust.
Add the cooked fettuccine to the skillet and stir to coat the pasta, or plate the pasta and spoon the chicken-cream sauce over the top. Serve warm. Garnish with extra cheese at the table, if desired.
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