Fettuccine With Shiitake Sauce And Chicken
Description
This comforting Fettuccine with Shiitake Sauce and Chicken combines earthy dried shiitake mushrooms with tender chicken pieces in a rich, creamy sauce. The deep umami flavor of the rehydrated mushrooms infuses the half-and-half and beef stock, creating a luxurious base that clings perfectly to the pasta. Aromatic shallots, rosemary, and crispy bacon add layers of savory complexity, while fresh parsley and Parmesan cheese provide a bright, salty finish. Ideal for a cozy weeknight dinner or a special family meal, this dish balances hearty protein with indulgent texture.Ingredients
Directions
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Place dried shiitake mushrooms in a medium bowl.
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Add 1 1/2 cups hot water and let soak until softened, about 30 minutes.
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Remove mushrooms from water, squeezing the excess water back into the bowl.
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Strain the soaking liquid to remove any grit and reserve the clear liquid.
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Slice the rehydrated mushrooms, discarding tough stems.
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Heat olive oil in a heavy large skillet over medium heat.
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Add minced bacon and chicken strips, cooking until the bacon fat renders and chicken is lightly browned, stirring frequently, about 3 minutes.
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Add the rehydrated dried mushrooms, fresh sliced mushrooms, and crumbled rosemary to the skillet.
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Sauté for 3 minutes until mushrooms begin to soften.
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Pour off half of the rendered fat from the skillet if excessive.
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Add minced shallots to the skillet and sauté for 1 minute until fragrant.
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Pour in the beef stock and the reserved mushroom-soaking liquid.
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Bring to a boil and cook until reduced to a glaze, about 10 minutes.
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Stir in the half-and-half and simmer until the sauce begins to thicken, about 5 minutes.
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Remove the sauce from heat. (Note: The sauce can be prepared up to 3 days ahead, covered, and refrigerated.)
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Bring a large pot of salted water to a boil.
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Add fettuccine pasta and cook until tender but still firm to the bite (al dente), stirring occasionally.
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Meanwhile, rewarm the mushroom sauce over medium-low heat.
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Drain the pasta well.
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Add the drained pasta directly to the skillet with the sauce and stir until evenly coated.
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Mix in 2/3 cup of freshly grated Parmesan cheese.
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Season with salt and fresh ground pepper to taste.
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Transfer the pasta to plates.
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Sprinkle with minced fresh parsley.
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Serve immediately with roasted garlic toasts, passing additional Parmesan cheese separately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 650kcal
- % Daily Value *
- Total Fat 28g44%
- Saturated Fat 12g60%
- Cholesterol 110mg37%
- Sodium 450mg19%
- Total Carbohydrate 65g22%
- Dietary Fiber 3g12%
- Sugars 4g
- Protein 38g76%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The mushroom sauce can be prepared up to 3 days in advance. Cover tightly and refrigerate. To reheat, warm gently over medium-low heat, adding a splash of stock or milk if needed to loosen the consistency before combining with fresh pasta.
If fresh shiitake mushrooms are unavailable, you can use cremini or button mushrooms for the fresh portion. For a vegetarian version, omit the bacon and chicken, and use vegetable stock instead of beef stock. You can also omit the half-and-half for a lighter sauce, though it will be less creamy.
Always strain the mushroom soaking liquid through a fine-mesh sieve or cheesecloth to remove any sand or grit from the dried mushrooms. Do not discard the liquid, as it contains concentrated umami flavor. For the garlic toasts, simply brush baguette slices with olive oil and roasted garlic paste, then toast under the broiler until golden.
