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Fettuccine with Shiitake Sauce and Chicken

 
Fettuccine with Shiitake Sauce and Chicken
42

Yield

4

servings

Prep

10

min

Cook

45

min

Ready

1

hrs

Trans-fat Free, Low Carb
 

Ingredients

1 package mushrooms
*
1 tablespoon olive oil
½ teaspoon rosemary leaves
crumbled
*
3 each shallots
minced
*
1 cup beef stock
prefer veal stock if possible
3 each chicken breasts
cup Parmesan cheese
4 ounces mushrooms, shiitake
1 ½ cups water
hot
6 slices bacon
minced
1 ¼ cups light cream (half&half)

Directions

Place dried mushrooms in medium bowl.

Add hot water and let soak until softened, about 30 minutes.

Remove mushrooms from water, squeezing the excess water back into bowl.

Strain and reserve liquid.

Slice mushrooms, discarding stems.

Heat oil in heavy large skillet over medium heat.

Add bacon and chicken and cook until fat renders, stirring frequently, about 3 minutes.

Add dried and fresh mushrooms and rosemary and sauté 3 minutes.

Pour off half of fat. Add shallots to bacon in skillet and sauté 1 minute.

Add dried and fresh mushrooms and rosemary and sauté 3 Add stock and mushroom-soaking liquid. Boil until reduced to a glaze, about 10 minutes. Add half-and-half and simmer until beginning to thicken, about 5 minutes. Remove from heat (can be prepared 3 days ahead, cover and refrigerate. Add pasta to large pot of boiling salted water. Cook until tender but still firm to bite, stirring occasionally. Meanwhile, rewarm mushroom sauce over medium-low heat. Drain pasta. Add to sauce and stir until coated. Mix in ⅔ cup parmesan. Season with salt and pepper. Transfer to plates.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 339g (12.0 oz)
Amount per Serving
Calories 39055% of calories from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 11g 55%
Trans Fat 0g
Cholesterol 111mg 37%
Sodium 735mg 31%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 2%
Sugars g
Protein 70g
Vitamin A 9% Vitamin C 2%
Calcium 29% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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