Fettuccine With Shiitake Sauce & Chicken

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Servings: 4 Difficulty: Advanced
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Creamy, savory pasta with earthy mushrooms and tender chicken
Fettuccine With Shiitake Sauce & Chicken recipe image
Fettuccine With Shiitake Sauce & Chicken recipe image
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Fettuccine With Shiitake Sauce & Chicken

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 650

Description

This comforting dish combines tender chicken breast and earthy shiitake mushrooms in a rich, creamy sauce. The umami depth of the dried mushrooms rehydrates into a luxurious glaze, enhanced by fresh rosemary and shallots. It is a satisfying weeknight dinner that feels elegant enough for guests. The combination of bacon, half-and-half, and parmesan creates a velvety texture that clings perfectly to the fettuccine. Serve with crusty bread to soak up every drop of the flavorful sauce.

Ingredients

Directions

  1. Place dried mushrooms in a medium bowl.
  2. Add hot water and let soak until softened, about 30 minutes.
  3. Remove mushrooms from water, squeezing the excess water back into the bowl.
  4. Strain the liquid and reserve it for the sauce.
  5. Slice the rehydrated mushrooms, discarding the tough stems.
  6. Heat olive oil in a heavy large skillet over medium heat.
  7. Add minced bacon and chicken strips; cook until fat renders and chicken is browned, stirring frequently, about 3 minutes.
  8. Add dried and fresh mushrooms, along with crumbled rosemary, and saut for 3 minutes.
  9. Pour off half of the rendered fat from the skillet.
  10. Add minced shallots and saut for 1 minute until fragrant.
  11. Add beef stock and the reserved mushroom-soaking liquid.
  12. Bring to a boil and reduce until liquid thickens to a glaze, about 10 minutes.
  13. Stir in half-and-half and simmer until the sauce begins to thicken, about 5 minutes.
  14. Remove sauce from heat.
  15. Bring a large pot of salted water to a boil.
  16. Add fettuccine and cook until tender but still firm to the bite, stirring occasionally.
  17. Meanwhile, rewarm the mushroom sauce over medium-low heat.
  18. Drain the pasta.
  19. Add the drained pasta to the sauce and stir until evenly coated.
  20. Mix in 2/3 cup of freshly grated parmesan cheese.
  21. Season with salt and fresh ground pepper to taste.
  22. Transfer to plates and sprinkle with minced fresh parsley.
  23. Serve immediately with roasted garlic toasts, passing additional parmesan separately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 650kcal
% Daily Value *
Total Fat 35g54%
Saturated Fat 15g75%
Cholesterol 150mg50%
Sodium 900mg38%
Total Carbohydrate 60g20%
Dietary Fiber 3g12%
Sugars 4g
Protein 35g70%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: fettuccine, chicken, shiitake, mushrooms, cream sauce, bacon, italian pasta, rosemary, shallots, parmesan, weeknight dinner, comfort food, umami, garlic toasts, pasta recipe, beef stock, half and half, dried mushrooms, creamy chicken
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