Fettuccine Verde With Chicken
|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)|
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.
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.