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Fettucine With A Twist - Fettucine and Chicken
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Terri McKibbon


  • 1 lb (.5 kg). fettucine
  • 3 tbsp (45 ml) olive oil
  • 4 tbsp (60 ml) diced onion
  • 2 tsp (10 ml). chopped garlic
  • salt and pepper
  • 1 lb (.5 kg). chicken breast, boned and diced
  • 8 oz (224 grm). portobello mushrooms, thinly sliced
  • 1/4 cup (60 ml) white wine
  • 3 cups (700 ml) tomato sauce (your choice)
  • 1 cup (225 ml) 18% or light cream
  • parmesan cheese, grated
  • Cook noodles; drain.
  • Heat oil; add onion and garlic and saute.
  • Season with salt and pepper.
  • Add chicken and mushrooms: sear, then deglaze pan.
  • With white wine, stir to remove bits from bottom of pan.
  • Add tomato sauce and cream.
  • Simmer and reduce to half.
  • Toss with noodles and add parmesaen cheese before serving.
I came across this recipe a few years ago. This is one of the best pasta dishes I have had to date.

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