{"id":32181,"date":"2024-08-21T10:13:46","date_gmt":"2024-08-21T17:13:46","guid":{"rendered":"https:\/\/rosemaryandthegoat.com\/?p=32181"},"modified":"2024-08-21T10:13:46","modified_gmt":"2024-08-21T17:13:46","slug":"chicken-fettuccini-with-mushrooms-and-asparagus","status":"publish","type":"post","link":"https:\/\/rosemaryandthegoat.com\/?p=32181","title":{"rendered":"Chicken Fettuccini with Mushrooms and Asparagus"},"content":{"rendered":"

I love the creaminess of fettuccini!<\/strong><\/span><\/p>\n

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.<\/p>\n

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.<\/p>\n

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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 saut\u00e9ing and boiling some pasta.<\/p>\n

Give this a try sometime and let me know how you like it.  <\/p>\n

BLAST FROM THE PAST: <\/span><\/strong>It won’t be too long before cooler days and this  Pepperocini Pork Roast<\/a> is so good served with some garlic mashed potatoes. A very comforting meal for a Fall night.<\/p>\n

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Asparagus or peas, your choice.<\/p>\n

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Cook pasta, fettucini or any shape, and set aside. Save 1 cup of the pasta water in case you need it for the sauce.<\/p>\n

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Saut\u00e9 the chicken in 1-2 tablespoons of oil (olive or vegetable). When done remove from skillet and cook the mushrooms.<\/p>\n

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Saut\u00e9 the mushrooms and onions then when they are almost done add in the garlic and cook one minute longer..<\/p>\n

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Add the cooked chicken back into the pan.<\/p>\n

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Add in the Half and Half and the  cooked pasta.<\/p>\n

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Sprinkle with parsley and parmesan cheese.<\/p>\n

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It was delicious and would be just as good without the chicken.<\/p>\n

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Chicken Fettuccini with Asparagus and Mushrooms<\/h2>\n\t
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Ingredients<\/h3>\n\t\t\t\t
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  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tlb.<\/span>\n\t\t\t\t\t\t\t\t\t\tchicken cut into thin strips<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t3\/4<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tlb.<\/span>\n\t\t\t\t\t\t\t\t\t\tpasta<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tbunch small asparagus<\/span>\n\t\t\t\t\t\t\t\t\t\tcut in 1\" pieces<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t8<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\toz.<\/span>\n\t\t\t\t\t\t\t\t\t\twhite mushrooms thickly sliced<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tc.<\/span>\n\t\t\t\t\t\t\t\t\t\twhite onion or 2 shallots<\/span>\n\t\t\t\t\t\t\t\t\t\tchopped<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tc.<\/span>\n\t\t\t\t\t\t\t\t\t\tparmesan cheese<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t3<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcloves<\/span>\n\t\t\t\t\t\t\t\t\t\tgarlic<\/span>\n\t\t\t\t\t\t\t\t\t\tminced<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t3 1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tc.<\/span>\n\t\t\t\t\t\t\t\t\t\thalf and half<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/4<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tc.<\/span>\n\t\t\t\t\t\t\t\t\t\tparsley<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttsp<\/span>\n\t\t\t\t\t\t\t\t\t\tsea salt<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tblack pepper<\/span>\n\t\t\t\t\t\t\t\t\t\tto taste<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t3<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTbsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tolive oil<\/span>\n\t\t\t\t\t\t\t\t\t\tdivided<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTbsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tbutter<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t \t \t<\/div>\n\t\t\t
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    Instructions<\/h3>\n\t\t\t\t
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    1. \n\t\t\t\t\t\t\t\t\t\t
      Cook pasta in salted water per package directions, drain and set aside.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    2. \n\t\t\t\t\t\t\t\t\t\t
      Season chicken strips with salt and pepper. Heat 2 tablespoons of the olive oil over medium high heat and saut\u00e9 until done and no longer pink. Remove chicken from pan and cover to keep warm.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    3. \n\t\t\t\t\t\t\t\t\t\t
      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.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    4. \n\t\t\t\t\t\t\t\t\t\t
      Add the chicken back into the pan with the mushrooms and add half and half and simmer about 10 minutes. Add \u00a01\/4 c. parsley, salt and pepper to taste. add cooked pasta and stir to combine. \u00a0Heat until pasta has warmed. Cover \u00a0for about 10 m minutes and then and stir. Add the chopped asparagus for 1-2 minutes to warm then garnish with parsley.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ol>\n\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t
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      Recipe Notes<\/h3>\n\t\t

      If you don't care for asparagus substitute 2 cup frozen English peas.<\/p>\n\t<\/div>\n\t\t<\/div>\n<\/div>\n

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