Pollo en Funghi Fettuccine

This is a well-loved recipe by everyone who tried it. It's fool-proof yumminess never fails to impress :)

 INGREDIENTS:

700 gms. al dente' fettucine- never overcook your pasta if you can help it, follow packet directions...

2 boneless (or bone-in) chicken breasts, you may use other parts if you prefer
1 1/2 c of quality sauvignon blanc, sweet and fruity is my wine of choice for this

about 2 tbsp. of butter

500 gms. fresh cream

button mushrooms or portabello sliced

salt to taste + a tbsp. of worcestershire

parsley

grated cheese or parmesan

a tbsp. of good quality tomato sauce- this is optional

HOW TO:

1. First simmer chicken in 1 1/2  cups of wine + 2 tablespoons of butter or margarine, 1/2 tsp. of salt. Make sure you turn chicken in order to cook both sides, if chicken is too thick just slice it in half. Let simmer until meat is tenderly cooked and there is about 3/4 left of the jus in the pan. At this point, remove and save the remaining jus.

2. In the same pan -add olive oil and lightly brown chicken on all sides. The aroma would be heavenly by now :)  Cut it up into chunks and set aside on a plate.

3. Add the jus and cream back to the pan, simmer over low fire until thickened, the consistency we're after here is not too runny nor too thick see...so better keep an eye on it and make sure you constantly stir, as cream can easily burn in the bottom of your skillet or pan and we wouldn't want that burnt taste at all. You may add the tomato sauce now if you are gonna use some.

4. Once thickened enough to coat the back of a spoon, season to taste and add chicken chunks and mushrooms. Turn off heat. Always let the mushrooms cook with the heat to prevent it from overcooking.

5. You may mix in the fettuccine now, making sure pasta is evenly coated with sauce. Add in parsley and top with grated mozarella. Serve with garlic focaccia  :)

YUMMM....This is a guaranteed star dish, now go and try it !  

Ciao!

Life is a combination of magic and pasta. 

-Federico Fellini