Fettuccini with Mushrooms and Chicken

DSCF0009 I use to love this...  one of the restaurants Tim and I use to frequent had this on their menu and I ordered it almost every time.  Their servings were huge and I could normally eat it for dinner and two lunches!  It's basically fettuccini Alfredo with Chicken and mushrooms.  It also normally has green onions sprinkled on top but I used parsley from my garden herbs.  I made the pasta from scratch purely because I think it tastes 100% times better than boxed dried pasta.  Although, I do still use it for those extra lazy days or when I just don't have the time to make pasta. 

Homemade Pasta:

100 g of all-purpose flour

1 egg

This is a large serving for one person.  I used 3 eggs and 300 grams of flour.  This made enough pasta for dinner and one large lunch for Tim after he rode his bike to work one day!  I've also recently started using my food processor to make the pasta dough. 

Instructions:

Put 100g of flour in the food processor with 1 egg.  Pulse quickly until starts to combine.  After combined give it a quick 10 second or so whiz to get it completely together.  Turn out on a floured surface and knead with heel of your hand until comes together and makes a firm disc.  Cover in cling film and put in fridge for about 30 minutes to let the egg and flour work their magic!  After dough has rested cut into manageable bits.  I cut mine in half.  Run through your pasta maker on the biggest setting available 3 or 4 times.  Gradually work your way down towards the smallest setting.  After you are there run through the pasta cutter and tada!  Make sure you toss the newly cut pasta with a little flour or it will all stick together. 

Chicken and Mushroom:

4 oz Chicken Breast per person. 

Instructions:

Cut into bite size pieces and cook in frying pan.  I use a little cooking spray, but if you were feeling like you might as well go all the way you could use 1Tbsp of butter and 1 Tbsp of Olive Oil.  Toss the chicken until it is browned slightly but not completely cooked.  While the chicken is cooking cut up the mushrooms.  I usually use a mixture of Portobello and White button mushrooms.  When the chicken reaches the almost done phase throw the mushrooms in with the chicken and toss.  Let them cook down slightly...  about 7 minutes.  Maybe less if you have the heat higher.     

Alfredo Sauce:

2 cups whipping cream
1/2 cup unsalted butter, softened
1 cup freshly grated Parmesan 
Freshly cracked black pepper
Chopped fresh flat-leaf parsley, for garnish

Instructions:

Heat heavy cream over low-medium heat in a deep saute pan. Add butter and whisk gently to melt. Sprinkle in cheese and stir to incorporate. Season with freshly cracked black pepper. In a large pot, cook the pasta in plenty of boiling salted water for 3 minutes. Drain the pasta and put back in pot.  Add the Alfredo sauce to the pot and toss.  Transfer pasta to a serving bowl or plates. Top with more grated cheese, chicken, mushrooms, and chopped parsley. Serve immediately.

 

***Warning!!!  This is NOT a light recipe. Make only occasionally or you might find your butt getting bigger!***

 

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