I love the creaminess of fettuccini!
Lately I’ve been focusing more on afternoon tea parties than the “what’s for dinner” question I get late every afternoon. I love making tea foods and planning the party and it is a lot more work than throwing something together for dinner. But while looking for some ingredients for making a new scone I realized the pantry needed a little TLC.
Seems like I reorganize my pantry every week. Before we moved into our new house and renting a little 850 square foot house, my pantry was a broom closet that my husband converted into a pantry. You wouldn’t believe what I could get into this tiny pantry. Now I have this huge pantry that holds not only food that would last me a year (not really) but every pan and gadget I own and believe me I have a pan for every need. You name it – madeline, donut, barquette molds, flower molds, cannoli forms, Charlotte pan; if you can think of it I probably have it and I have used probably 99% of them at one time. If you ever need a special pan and live close by, you can borrow one of mine.
So the day of organizing again, I came across my huge basket of pasta shapes and I just love this ruffled one and thinking maybe I should start using some of them to make room for more pasta shapes I might run across while shopping. Fettuccini is always good whether it has meat or even vegetables in the recipe. I happen to have some tiny asparagus and some very thin chicken breast (I bought this by mistake) and knew this was going to be a pretty easy dinner to throw together. You can have a lot of these ingredients prepped early in day so putting this together is just a little sautéing and boiling some pasta.
Give this a try sometime and let me know how you like it.
BLAST FROM THE PAST: It won’t be too long before cooler days and this Pepperocini Pork Roast is so good served with some garlic mashed potatoes. A very comforting meal for a Fall night.
Asparagus or peas, your choice.
Cook pasta, fettucini or any shape, and set aside. Save 1 cup of the pasta water in case you need it for the sauce.
Sauté the chicken in 1-2 tablespoons of oil (olive or vegetable). When done remove from skillet and cook the mushrooms.
Sauté the mushrooms and onions then when they are almost done add in the garlic and cook one minute longer..
Add the cooked chicken back into the pan.
Add in the Half and Half and the cooked pasta.
Sprinkle with parsley and parmesan cheese.
It was delicious and would be just as good without the chicken.
Chicken Fettuccini with Asparagus and Mushrooms
Ingredients
- 1 lb. chicken cut into thin strips
- 3/4 lb. pasta
- 1 bunch small asparagus cut in 1" pieces
- 8 oz. white mushrooms thickly sliced
- 1/2 c. white onion or 2 shallots chopped
- 1/2 c. parmesan cheese
- 3 cloves garlic minced
- 3 1/2 c. half and half
- 1/4 c. parsley
- 1 tsp sea salt
- black pepper to taste
- 3 Tbsp. olive oil divided
- 1 Tbsp. butter
Instructions
- Cook pasta in salted water per package directions, drain and set aside.
- Season chicken strips with salt and pepper. Heat 2 tablespoons of the olive oil over medium high heat and sauté until done and no longer pink. Remove chicken from pan and cover to keep warm.
- In the same pan heat 1 tablespoon olive oil and 1 tablespoon butter. add onions and sauce 3 minutes. Add mushrooms and saute until soft 5-6 minutes stirring often. add garlic and saute 1 minute.
- Add the chicken back into the pan with the mushrooms and add half and half and simmer about 10 minutes. Add 1/4 c. parsley, salt and pepper to taste. add cooked pasta and stir to combine. Heat until pasta has warmed. Cover for about 10 m minutes and then and stir. Add the chopped asparagus for 1-2 minutes to warm then garnish with parsley.
Recipe Notes
If you don't care for asparagus substitute 2 cup frozen English peas.
No Comments