Fresh egg fettucine with chicken and wild mushrooms
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Extravirgin olive oil |
| 1 | pounds | Chicken tenderloins or 3 skinless breasts; cut into 1/2 \" |
| ; strips | ||
| ¼ | pounds | Smoked ham; cut into 1/4\" |
| ; strips (97% | ||
| ; fatfree) | ||
| ¼ | pounds | Mixed wild mushrooms; (cremini, oyster, & |
| ; shitake) | ||
| 3 | Scallions; cut on the diagonal | |
| ; into 1/2 \" wide | ||
| ; strips | ||
| ¾ | cup | Evaporated milk |
| ¾ | cup | Chicken Stock |
| ¼ | cup | Freshly grated Reggiano Parmesan cheese |
| ¼ | teaspoon | Grated nutmeg |
| 1 | tablespoon | Cornstarch mixed with 2 tablespoons water |
| ¾ | pounds | Fresh egg fettuccine |
| 1 | tablespoon | Snipped fresh chives; for garnish |
Directions
In a large saute pan, heat olive oil and add chicken pieces. Cook until a golden color on each side. Add ham, mushrooms and scallions. Cook for about five (5) minutes, then add evaporated milk, chicken stock, Parmesan cheese, nutmeg and the dissolved cornstarch mixture. Remove from heat as soon as it comes to a boil.
In the meantime, cook the fettuccine according to package directions. Drain and combine the pasta with the chicken and mushroom mixture. Mix very well so that all the noodles are well coated.
Divide equally onto serving plates. Sprinkle with chives. Serve immediately.
Note: The key is to use evaporated milk, and a goodquality fettuccine…feel free to substitute regular mushrooms for the more exotic ones but be careful to add the dissolved cornstarch slowly, a bit at a time.
Makes 6 servings.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.