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Fettuccine Verde With Chicken

Italian.Chef's picture
Ingredients
  Olive oil 3 Tablespoon
  Onion 1 Large, thinly sliced
  Mushrooms 8 Ounce, thinly sliced
  Garlic 2 Clove (10 gm), minced / pressed
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Thinly sliced ham 3 Ounce, cut into julienne strips (1 Package)
  Tomato 5 Ounce, chopped (1 Medium Size)
  Dry basil 1 Teaspoon
  Green fettuccine/8 ounces dry green fettuccine 9 Ounce (1 Package, Fresh)
  Shredded cooked chicken 2 Cup (32 tbs)
  Whipping cream 1⁄2 Cup (8 tbs)
  Chopped parsley 1⁄2 Cup (8 tbs)
  Dry white wine/Dry sherry 1⁄2 Cup (8 tbs)
  Ground nutmeg 1⁄8 Teaspoon
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Heat oil in a wide frying pan over medium-high heat.
Add onion and cook, stirring often, until lightly browned (6 to 8 minutes).
Add mushrooms and continue to cook, stirring, until lightly browned.
Add garlic, butter, ham, tomato, and basil; bring to a gentle boil, then reduce heat and boil gently, uncovered, for 5 minutes.
In a 5- to 6-quart pan, cook fettuccine in 3 quarts boiling water just until tender to bite (3 to 4 minutes for fresh pasta, 8 to 10 minutes for dry); or cook according to package directions.
Drain well.
While fettuccine is cooking, add chicken, cream, parsley, wine, and nutmeg to mushroom-ham mixture.
Mix gently until hot, then add fettuccine and mix lightly, using 2 forks.
Season to taste with salt and pepper.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Chicken

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