Beach Cafe Chicken Fettuccine
Ingredients:
- 1 lbs fettuccine noodles
- 1 lbs boneless, skinless chicken breasts, sliced into small strips
- 1/4 cup olive oil
- 3 oz. about 1 1/2 cups sun-dried tomatoes, reconstituted, sliced
- 4 oz. canned artichoke hearts, quartered
- 2 oz. shiitake mushrooms, sliced
- 3 Tbsp finely chopped garlic
- 2 Tbsp finely chopped shallotsp
- large pinch crushed red pepper flakes
- 3/4 cup dry sherry
- 3 cups whipping cream
- 4 oz. Parmesan cheese, freshly grated
- 1/4 cup minced parsley
Preparation:
Cook fettuccine according to package directions. Prepare the chicken.
In a large skillet heat the olive oil over medium high heat.
When the oil is hot, add chicken and sauté until completely browned and cooked through.
Remove the chicken with a slotted spoon. Reduce the heat to medium and add the tomatoes, artichoke hearts, mushrooms, garlic, shallots and crushed red pepper.
Cook 2 minutes, being careful not to burn the garlic.
Deglaze the pan with sherry and reduce 1 minute. Add cream and reduce until thickened.
Put the chicken back into the pan and reduce if necessary to thicken further. Season with salt and pepper; toss with the drained fettuccine and half of the Parmesan.
Top with remaining Parmesan and parsley in serving bowl.
Servings: 4Source:
Submitted by: Recipe Group Member
Date:
