Once you get this dish down your substitutions are endless.
- Pasta prep is a staple for so many dishes. Light (as a creamy pasta can go), flavorful and simple. Good for fish, chicken, beef, tomato sauces as well.
- Vegetable sauce is basic too. Just remember it needs a couple components to work:
- Root Vegetables- type of onion, garlic, shallots
- Porous Vegetable to pick up flavor: mushrooms, soft squashes, legumes
- One or two hard vegetables is enough: peppers, broccoli
Chicken, Mushrooms and Sherry over Light Fettuccine Alfredo
Freshly made pasta cannot be compared to dry pasta. It is a completely different experience. If you do not have a pasta maker, buy the fresh pasta in the grocery for special occasions or when you have a delicate recipe such as this!
Servings: 4 servings
Ingredients
- 12-16 oz fresh pasta (Fettuccine, Linguini, Angel Hair, Taggatella, and Spaghetti all work)
- 1 c shredded parmesan cheese
- 1 egg yolk
- Salt and white pepper
- ½ c sour cream
- 4 chicken breasts
- ½ c flour
- 1 t paprika
- 1 t thyme
- ½ t cayenne pepper
- 12-14 green onions (chopped)
- 4 cloves of garlic (minced)
- 1 lb white mushrooms (sliced thinly, stems removed)
- Sherry to taste
- More parmesan to garnish
- ½ c chicken broth
- 3 T butter
- 7 T LIGHT olive oil (to cook meat and veggies and for pasta)
- 4 t salt
- 4 t white pepper
Instructions
Making the Chicken
- Preheat oven to 325 degrees
- Place each breast between 2 pieces of plastic wrap
- Lightly pound each breast to make the flesh more even throughout
- Use a rolling pin or the flat side of a meat tenderizer
- On a plate stir together flour, thyme, cayenne, 1t salt, 1t white pepper
- Heat 3T oil in a large ovenproof skillet (if do not have or too small for all four, cook in patches and place on a oven proof casserole or baking sheet)
- Dredge each breast in seasoned flour
- Brown on each side for about 2 minutes each on medium high heat
- Place in oven and cook for 15-20 minutes or until th internal temperature is 162
- Remove from oven and sit in warm place
Making the sauce (while chicken is in the oven)
- Saute green onions in 2 T oil for 5 minutes
- Add mushrooms and cook for 2-3 minutes
- Add garlic and cook for another minute.
- Add 1T butter
- Add broth
- 1t of each Salt and white pepper to taste
- SET ASIDE
Making the Pasta
- Cook pasta adding a tablespoon of oil to the water, drain and put back in pot
- Add 2 T of butter and 2 T of oil ( this is by taste, you can use much less for a lighter dish)
- Add egg yolk
- ½ c parmesan cheese
- ¼ c sour cream
- Toss to combine well
- Taste to season, about a teaspoon of each salt and pepper to taste
- Add more cheese, cream, salt and pepper as desired
- Set on very low on stove (make sure it does not burn) – turn off and cover if gets too hot
- Set Aside
Finish the sauce
- Reheat the sauce
- Add sherry starting with ⅓ c – add more as desired.
- It cooks out quickly so do at the end and remove from heat.
- Serve pasta and top with chicken, vegetable sauce
- Garnish with more cheese and parsley as desired
- ENJOY!!