Fettuccine with Chicken and Mushrooms in Gorgonzola Cream Sauce
Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special diet
Number of servings :
Prep time:
Cooking time:
Type of meal : | Main Courses | Main Courses
Special diet :
Ingredients
10 oz (300g) fettuccine
2 tbsp (10 mL) olive oil
2 boneless, skinless chicken breasts, sliced
1 small red onion, chopped
1 cup (250 mL) chopped mushrooms
1/4 cup (60 mL) white wine
1 tbsp (15 mL) chopped fresh thyme
1 tbsp (15 mL) chopped fresh basil
1 tsp (5 mL) Worcestershire sauce
1 tsp (5 mL) black pepper
1 tsp (5 mL) salt
1 cup (250 mL) table cream
3/4 cup (175 mL) gorgonzola cheese
Directions
When married with pasta, gorgonzola becomes the queen of cheeses; all others bow (curtsey!) before her.
In a large pot, cook fettuccine in 4 cups boiling water for about 7 minutes, occasionally stirring to prevent sticking. Meanwhile, in a large sauté pan, heat the oil and brown chicken for 4 to 5 minutes. Add onion and sauté about 2 minutes, or until onion is translucent. Add mushrooms, wine, thyme, basil, Worcestershire sauce, pepper and salt; cook until reduced by half. Add cream and gently stir in cheese. Stir gently for about 3 minutes or until smooth and creamy. Pour sauce on the cooked fettuccine and serve immediately.
Makes 4 servings.
Kenny Kick: If you’re looking for a vegetarian dish, replace the chicken with another 1-1/2 cups chopped mushrooms. For a low-fat option, replace cream with non-fat sour cream or yogurt.
Nutritional information:
Imported on 2011-01-20 16:41:26 — Original ID:527
