A delicious and creamy pasta with chicken, mushrooms, parmesan, cream and herbs.
Yield: 4 servings
1 pound boneless skinless chicken breasts cut into bite sized pieces
1 tablespoon extra virgin olive oil
1 tablespoon butter
½ pound bacon chopped (about 8 slices)
2 tablespoons butter
1 ½ cups sliced mushrooms (baby bella, button or shitake)
1 cup diced onions
1 clove chopped garlic
1/8 cup sherry
1 ¼ cups heavy cream
1 cup sour cream
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil (or 2 teaspoons fresh chopped)
1 Tablespoon fresh Italian flat leaf parsley chopped
½ cup grated parmesan cheese
1 pound fettuccini
1 Tablespoon fresh Italian flat leaf parsley, chopped to garnish dish
- In a large sauté pan over medium high heat, combine 1 tablespoon each of olive oil and butter until melted and frothy.
- Working in two batches, add in chicken and brown on all sides, about 3-4 minutes per batch. Do not over cook. Remove chicken to a flat plate to cool and stop the cooking process.
- Place the bacon in the same pan and cook until it is crispy. Remove to paper towels, chop and reserve.
- Visit Chicken Boscaiola @ afamilyfeast.com for full instructions.