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How To make Fettuccine with Shiitake Sauce and Chicken
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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CLASSIC FETTUCCINI ALFREDO RECIPE (With Heavy Cream!)
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BETH'S CHICKEN FETTUCCINI ALFREDO
Serves 4-6
*PRINT RECIPE HERE*
INGREDIENTS:
2 bone-in, skin-on Chicken Breasts
1/2 lb (230g) fettuccine pasta
FOR MUSHROOMS:
3 Tbsp butter
1 1/2 cups (165g) Portobello Mushrooms
1 cup (36g) Shiitake Mushrooms
1 cup (75g) of Cremini Mushrooms
Salt and Pepper to taste
1 tsp (5ml) fresh thyme
2 tsp (10ml) Worcestershire
FOR BECHAMEL SAUCE:
2 Tbsp (30g) butter
2 Tbsp (15g) flour
2 cups (475ml) Milk
2 garlic cloves, minced
1 1/2 cups (135g) Parmesan Cheese, grated
METHOD:
Place the chicken on a rack and roast at 375F (190C) for 45-50 mins or until cooked through. Allow to cool and then shred the chicken off the bone with a fork into bite-sized pieces and set aside.
In a large skillet melt the butter and saute the mushrooms until fragrant and dark brown. Season with salt, pepper, and thyme. Transfer to a bowl until ready to place in the sauce.
Boil the pasta according to package instructions.
In a cleaned out skillet, make the bechamel sauce. Melt the butter, once foamy add the flour. Whisk to combine and cook for one minute. Then add the milk and whisk to combine. Allow to simmer 5-7 minutes or until thickened. Then add the parmesan cheese, mushrooms, and chicken, stir to combine, and keep on low heat.
Drain the pasta, and toss with the sauce. Add freshly chopped parsley, and toss to combine.
Serve in shallow bowls, topped with more parsley, and red pepper flakes if desired.
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How To Make CREAMY CHICKEN MUSHROOM PASTA
Ingredients:
2 chicken breast sliced
1/2 tbsp Italian seasoning
salt and pepper to season ( add extra to taste)
1&1/2 tbsp olive oil
1 tbsp butter divided
1 medium red onion chopped
2 cloves garlic minced
12 oz mushrooms sliced
1/2 liter chicken broth (or stock)
1/2 cup half & half cream
2 1/2 cup uncooked penne pasta
1/4 parmesan cheese
1/4 cup grated mozzarella cheese
dried or fresh parsley chopped
Instructions::
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Italian Chicken with Shitake Mushroom Sauce
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