Recipe No 210 pasta sauce Original 2013

Brandy chicken fettucini

Time

Prep:

Total:

Difficulty
very easy
Yield
6 serves • 1350 g
Metric Imperial

Processes

  • Porcini mushrooms, dried (4 mushrooms)
    12 g
  • Boiling water
    as needed
  1. 01
    Combine in a bowl, with enough water to cover mushrooms.
  2. 02
    Set aside for .
  3. 03
    Drain. Sqeeze dry.
  4. 04
    Chop.

  • Olive oil (2 tbsp)
    27 g
  1. 05
    Heat in a large fry pan over medium–low heat.

  • Garlic, minced (2 cloves)
    6 g
  1. 06
    Add to pan and fry for .

  • Button mushrooms
    200 g
  • Prosciutto, chopped
    125 g
  • Porcini mushrooms
  1. 07
    Add to pan and fry, stirring often, .

  • Brandy (60 ml / 2 fl oz)
    60 g
  1. 08
    Add to pan and flambé.

  • Pouring cream (1 cup)
    250 g
  1. 09
    Add to pan and stir to combine.
  2. 10
    Cook .

  • Peas, frozen (1 cup)
    155 g
  • Parsley, flat-leaf, finely chopped (½ cup)
    30 g
  1. 11
    Add to pan and cook, stirring occasionally, .
  2. 12
    Remove from heat.

  • Sous vide chicken breast (60°C / 140°F for ), thinly sliced (4 breasts)
    600 g
  1. 13
    Add to pan and stir gently to combine.
  2. 14
    Serve immediately over cooked fresh fettucini (pasta dough).

Drink pairings

Try it with a glass of calvados

Categorisation

Category
pasta pasta sauce
Meal
dinner lunch
Cuisine
italian
Diet
omnivorous
Tags
chicken fettucini pasta