Fettuccine Paolina With Chicken

[Roxy15]

Fettuccine Paolina With Chicken:

4 Cloves Garlic, Minced

4 T. Olive Oil

2 Cups Shiitake Mushrooms, Stems Removed & Sliced

2 Red Peppers, Roasted, Seeded, Peeled & Diced

1-(14-oz.) Can Plum Tomatoes

1 lb. Chicken Breast, Diced

2 T. Flour

1/4 cup Fresh Basil, Chopped

1/2 Cup Parmigiano Cheese, Grated

1 lb. Fettuccine-(Cook As Directed On Package)

Salt & Pepper

Dredge chicken in flour. In a frying pan coated with oil, fry chicken until mostly cooked.

Add shiitakes and garlic. Cook for 1 minute.

Add tomatoes and stir in roasted red peppers. Cook for 5 minutes.

Season with salt and pepper. Boil fettuccine until al dente.

Drain and add to sauce. Add Basil & Parmigiano. Toss in the frying pan until hot.

Have more freshly Grated Parmigiano available at the table.

 

['SkersRule]

I actually made from scratch an alfredo sauce. Which would obviously go quite well with this recipie and it is remarkably easy.

Any sauce that requires a ruex or however it is spelled needs an equal amout of butter and flour. For 2-4 servings of pasta:

1/2 cup of butter

1/2 cup of flour

2 cups of milk or heavy cream

Water (to thin it out some if it is too thick)

2 table spoons of chicken base

Salt, pepper and other spices to taste

Essentially add the flour and butter together and cook for 5 to 10 minutes just long enough to cook the flour taste out and then add the milk or cream and season to taste.

Now that's for essentially a country gravy type of sauce but the principle for alfredo, a cheese sauces or any other type of gravy is the same.