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Fettuccine with Chicken and Mushrooms is today's recipe from NYC Chef Dr. Delicious.
Chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Meats, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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4 tablespoons butter
1 boneless and skinless chicken breast (about 8 ounces), cut into 3/4 inch pieces
12 ounces mushrooms (use a mixture of white button, Shiitake, and oyster mushrooms)
1/2 cup thinly sliced scallions
1 garlic clove, minced
1/2 cup heavy cream
1 can (14-1/2 ounces) whole peeled tomatoes, drained
and chopped
1 cup frozen tiny peas
1/2 teaspoon salt
Black pepper for grinding
12 ounces fresh or 8 ounces dried fettuccine
2 tablespoons finely chopped parsley
Grated Parmesan cheese
Heat butter in a large heavy skillet. Add the chicken; sauté until edges are golden, about 5 minutes. Cut the mushrooms into 1/8 to 1/4 inch slices. Discard the tough stems from the Shiitake. Add to the chicken; sauté until tender; about 5 minutes. Add the scallions and garlic; sauté 2 minutes. Add the heavy cream and tomatoes; heat to boiling over medium high heat; reduce heat to low and simmer until sauce is thickened. Add the peas, salt, and pepper. Heat, stirring until peas are tender. Meanwhile, cook the fettuccine in plenty of boiling salted water until al dente, or firm to the bite, 2 minutes for fresh and 5 to 7 for dried; drain. Place fettuccine in serving bowl, top with chicken and mushroom mixture and toss. Sprinkle with cheese and parsley. Serves 4.
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