directions
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1
Make fettuccine and set aside
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2
Heat oil in a wide frying pan over medium-high heat
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3
Add onion and cook, stirring often, until lightly browned
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4
Add mushrooms and continue to cook, stirring, until lightly browned
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5
Add garlic, butter, ham, tomato, and basil
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6
Bring to a gentle boil, then reduce heat and boil gently, uncovered, for 5 minutes
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7
Meanwhile cook fettuccine until al dente, drain and transfer to a heated serving platter
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8
While fettuccine is cooking, add chicken, cream, parsley, wine, and nutmeg to mushroom-ham mixture
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9
Mix gently until hot, then add to fettuccine and toss
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10
Season to taste with salt and pepper
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11
Serve with Parmesan cheese
FETTUCCINE VERDE WITH CHICKEN
ingredients
- 1 full load spinach pasta dough made into fettuccine
- 3 tablespoons olive oil
- 1 large onion, thinly sliced
- 1-1/2 cups mushrooms, thinly sliced
- 2 cloves garlic, minced or pressed
- 1/4 cup butter or margarine
- 1 (3 ounce) package thinly sliced ham, cut into julienne strips
- 1 large tomato, chopped
- 1 teaspoon dry basil
- 3 cups shredded cooked chicken
- 1-1/4 cups whipping cream
- 1/2 cup fresh parsley, chopped
- 2/3 cup dry white wine or dry sherry
- 1/8 teaspoon ground nutmeg
- salt and freshly ground black pepper to taste
- 1/2 cup freshly grated Parmesan cheese