Fettuccine with shiitake sauce and chicken
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Fettuccine with shiitake sauce and chicken
  Chicken    Pasta    Mushrooms    Sauces  
Last updated 6/12/2012 12:53:31 AM. Recipe ID 15342. Report a problem with this recipe.
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      Title: Fettuccine with shiitake sauce and chicken
 Categories: Pasta, Chicken, Mushrooms
      Yield: 4 Servings
 
      1 oz Pkg dried shiitaki mushrooms
      1 T  Olive oil
    1/2 t  Dried rosemary, crumbled
      3 ea Shallots, minced
      1 c  Beef stock or canned
           Unsalted beef broth
      3 ea Boneless chicken breast
           Halves, cut in strips
    2/3 c  Freshly grated parmesan
           Cheese (about 2 ounces)
      4 oz Fresh shiitake mushrooms or
           Button mushrooms, sliced
           Roasted garlic toasts (see
           Separate recipe)
           Additional freshly grated
           Parmesan cheese
  1 1/2 c  Hot water
      6 ea Bacon slices, minced
           Minced fresh Italian parsley
           Salt and fresh ground pepper
  1 1/4 c  Half and half
 
  Place dried mushrooms in medium bowl.  Add hot water and let soak
  until softened, about 30 minutes.  Remove mushrooms from water,
  squeezing the excess water back into bowl.  Strain and reserve
  liquid. Slice mushrooms, discarding stems. Heat oil in heavy large
  skillet over medium heat. Add bacon and chicken and cook until fat
  renders, stirring frequently, about 3 minutes.  Add dried and fresh
  mushrooms and rosemary and saute 3 minutes. Pour off half of fat.
  Add shallots to bacon in skillet and saute 1 minute. Add dried and
  fresh mushrooms and rosemary and saute 3 minutes. Add stock and
  mushroom-soaking liquid.  Boil until reduced to a glaze, about 10
  minutes.
   Add half-and-half and simmer until beginning to thicken, about 5
  minutes.
   Remove from heat (can be prepared 3 days ahead, cover and
  refrigerate.) Add pasta to large pot of boiling salted water.  Cook
  until tender but still firm to bite, stirring occasionally.
  Meanwhile, rewarm mushroom sauce over medium-low heat. Drain pasta.
  Add to sauce and stir until coated. Mix in 2/3 cup parmesan. Season
  with salt and pepper. Transfer to plates. Sprinkle with parsley.
  Serve immediately with garlic toasts, passing additional parmesan
  separately (see recipe for garlic toasts).
 




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Recipe ID 15342 (Apr 03, 2005)

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