| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Crook1 |
1 |
Servings |
INGREDIENTS
| 1 |
T |
Extravirgin olive oil |
| 1 |
lb |
Chicken tenderloins or 3 |
|
|
skinless breasts cut |
|
|
into |
|
|
1/2 " |
|
|
strips |
| 1/4 |
lb |
Smoked ham, cut into 1/4" |
|
|
strips 97% |
|
|
fatfree |
| 1/4 |
lb |
Mixed wild mushrooms |
|
|
cremini oyster & |
|
|
shitake |
| 3 |
|
Scallions, cut on the |
|
|
diagonal |
|
|
into 1/2 " wide |
|
|
strips |
| 3/4 |
c |
Evaporated milk |
| 3/4 |
c |
Chicken Stock |
| 1/4 |
c |
Freshly grated Reggiano |
|
|
Parmesan cheese |
| 1/4 |
t |
Grated nutmeg |
| 1 |
T |
Cornstarch mixed with 2 |
|
|
tablespoons water |
| 3/4 |
lb |
Fresh egg fettuccine |
| 1 |
T |
Snipped fresh chives, for |
|
|
garnish |
INSTRUCTIONS
In a large saute pan, heat olive oil and add chicken pieces. Cook
until a golden color on each side. Add ham, mushrooms and scallions.
Cook for about five (5) minutes, then add evaporated milk, chicken
stock, Parmesan cheese, nutmeg and the dissolved cornstarch mixture.
Remove from heat as soon as it comes to a boil. In the meantime, cook
the fettuccine according to package directions. Drain and combine the
pasta with the chicken and mushroom mixture. Mix very well so that all
the noodles are well coated. Divide equally onto serving plates.
Sprinkle with chives. Serve immediately. Note: The key is to use
evaporated milk, and a goodquality fettuccinefeel free to substitute
regular mushrooms for the more exotic ones but be careful to add the
dissolved cornstarch slowly, a bit at a time. Makes 6 servings.
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