Fettucine With Chicken, Sun Dried Tomatoes and Portabella Mushroom Sauce Full Recipe below ⬇️
This pasta recipe combines classic ingredients of Italian cooking such as chicken breast, portabella mushrooms, sun dried tomatoes, asparagus in white wine that’s served together with freshly cooked fettucine pasta. This will be a family favourite in your home as well. Enjoy from my family to yours!
INGREDIENTS
250g of fettucine
2 chicken breast cut into small pieces
1 portabello mushroom
10 brown mushrooms
15 asparagus spears
½ cup sundried tomatoes in oil
½ cup Parmigiano Reggiano
2-3 cloves of garlic
1 hot chili pepper
red chili flakes adjusted to your taste
½ cup of white wine
Salt & pepper
3-4 tablespoons of olive oil (and more)
Flour for coating chicken
INSTRUCTIONS
1.Cut asparagus, portabello mushroom brown mushrooms and sun dried tomatoes.
2. Flour your chicken pieces and shake off any excess. Pre-heat skillet with 3-4 tablespoons of olive oil over medium heat, add your chicken and cook 2-3 minutes per side until golden, remove and keep aside.
3.Using the same skillet, add mushrooms and cook on high heat for approx 1 minute adding asparagus, red chili pepper and 2 cloves of garlic (squeezed). Add ½ cup of sun dried tomatoes and ½ cup of white wine.
4.For fettucine, place a pot of water over the stove on high heat until it reaches a boil. Add 1 tablespoon of salt and cook for approx 1-2 minutes until al dente or firm to the bite.
5. Place 1 to 2 ladle spoons of pasta water into your skillet and place the fettucine with your vegetable mixture. Add 1/2 cup or 3 tablespoons of Parmigiano Reggiano and mix together.
6. Transfer chicken pieces and mix together. Watch video for all special instructions.
Music: Jazz In Paris – Media Right Productions
#jannascookingshow #fettucinewithchicken