Sunday, March 28, 2010

Chicken Fettucine in Garlic Cream Sauce

¼ c butter
2 cloves garlic, smashed & chopped
pinch crushed red chili pepper
1 tsp dried basil
½ cup onion, finely chopped
1 tsp worcestershire sauce
4 chicken breasts, cooked, diced
¼ cup dry white wine
1 cup half and half cream (17% B.F)
salt & pepper to taste
2 cups fresh baby spinach
fresh fettucine for 4
1 tbsp fresh parsley, chopped

Saute onion, garlic and chili pepper in butter (very lightly). Add basil and worchestershire sauce and saute this mixture until the moisture is out of the onions. Add chicken and white wine, mix together and cook for 1 minute. Add the cream and bring the contents to a boil. Strain all the solids from the cream sauce and set them aside in a bowl. Reduce the cream remaining in the pan until it lightly coats the back of a spoon. Pour the mixture back into the cream sauce and leave on stove just to heat through. Cook the fettucine as directed. Add the spinach leaves to the fettucine to wilt them. Drain. Pour sauce over the pasta/spinach mixture and sprinkle with parsley.

Note: Substitue 1 lb scallops, salmon or shrimp for the chicken. Add with wine but cook for a few minutes until slightly underdone before removing.

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