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Chicken and Mushroom Fettuccine

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 5
  • 30 min
  • 45 min
  • $$
Gatheredtable
adapted from Martha Stewart Living

Ingredients

  • 2 shallots, peeled, thinly cut
  • 8 ounces cremini mushrooms, halved (quartered if large)
  • 1/3 cup chopped fresh italian parsley
  • 3/4 pound fettuccine (fresh or dried)
  • 3/4 pound boneless, skinless chicken thighs
  • 2 tablespoons unsalted butter
  • 1/2 cup dry white wine
  • 3/4 cup heavy cream
  • 1/3 cup parmesan cheese
  • sea salt and pepper, to taste

Directions

Prep: 1. Slice shallots. 2. Cut mushrooms in half. 3. Chop parsley. Make: 1. Cook pasta in a large pot of salted water until al dente. Reserve 1 1/2 cups pasta water and drain. 2. Heat 1 tablespoon butter in a large skillet over medium-high heat. Season chicken with salt and pepper and cook until golden and cooked through, about 3-4 minutes per side. Transfer to a plate. 3. Reduce heat to medium and melt remaining tablespoon butter. Cook shallots and mushrooms, stirring occasionally, until golden brown, about 8 minutes. Add wine and reduce by half. 4. Cut chicken into bite-sized pieces and return to the skillet. Add heavy cream, parmesan, 1 cup pasta water and pasta. Toss to coat, adding a little more pasta water if necessary. Sprinkle with parsley and season with salt and pepper.

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