Chicken Fettuccine For 2
Source of Recipe
Ginger~Macaroni Grill clone
List of Ingredients
1 Pint Whipping Cream Or Half & Half
1/2 C. Butter -- No Substitutes
6 Ozs Fresh Grated Parmesan Cheese
20 Ozs Cooked Fettuccine
2 6 Oz-Ea Boned And Skinned Chicken Breasts
1 Sm Red Onion -- Thinly Sliced
6 Fresh Mushrooms -- Thinly Sliced
White Cooking Wine-Use A Good Chablis
Olive Oil
Fresh Basil, Red Pepper, Salt & Pepper
1 C. Prosciutto Ham-Very Thinly Sliced -- Chopped
Recipe
In one large saute pan, add 1/4 cup to 1/2 cup olive oil and heat to medium.
Place chicken on pan and saute until light brown. Add red onion, mushrooms, ham and seasonings. Saute until onions are almost clear. Reduce heat. In another large saute pan, melt butter over med-high heat. Add cream and bring to a boil, scrape sides and bottom of pan with a rubber spatula and reduce to low quickly. Add parmesan and simmer 1 minute, stirring often. Add hot fettuccine to hot cream mixture and stir to coat thoroughly. Bring the chicken back up to high for a few seconds, toss in a splash of wine to deglaze the pan, let it evaporate off, then stir into cream/pasta. Transfer to serving dish and garnish with basil, red pepper, or your choice of herbs and spices.
NOTES : Can use 2 portobella mushrooms. Use any type of ham you like, just make sure it's very thin. The chicken can be done ahead of time up to an hour, pull pan off heat and reheat pan before proceeding.
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