MARSALA CHICKEN ALFREDO FETTUCCINE
INGREDIENTS:
- 2 (9 oz.) packages of fresh fettuccine can substitute a 1 pound box of dried pasta
- 1 tablespoon olive oil
- 10 oz. package of mushrooms, wiped clean and sliced
- 1 onion, chopped
- 3 large cloves of garlic, minced
- 3 oz. package of prosciutto, chopped
- 1 rotisserie chicken, skin removed and shredded
- 2 cups of heavy cream
- 4 tablespoons butter
- ¾ cup grated parmesan cheese
- ½ cup marsala wine
- salt and pepper to taste
- olive oil
- parsley, chopped finely for garnish
- extra parmesan cheese for garnish
INSTRUCTIONS:
- Start a large pot of water to boil for the pasta.
- Add the olive oil to a large skillet over medium heat. Add the prosciutto and brown for 5 minutes until crisp.
- Remove the prosciutto from the pan and set on a paper towel to drain.
- To the same pan, add the mushrooms and brown, stirring for 8-10 minutes until browned. Season with salt and pepper to taste, then add the onions, stir and cook for another 5 minutes.
- Add the garlic, stir for 30 seconds then pour in the marsala wine and let reduce for 3-4 minutes.
- Pour in the cream and let come to a simmer, then add the butter and stir until melted.
- Add the parmesan cheese and stir until combined.
- Add the pasta to the boiling water and cook according to package directions. Drain and return the pasta to the pot.
- Add the shredded chicken, prosciutto to the sauce, stirring to combine.
- Pour the sauce over the pasta in the pot and toss together gently until all the pasta is coated.
- Garnish with chopped parley and parmesan cheese and serve.
Source : mantitlement