Fettuccine with Shiitake Sauce & Chicken

Name: Fettuccine with Shiitake Sauce and Chicken
Total time: P1H
Yield: 4
Cuisine: Fusion
Ingredients: mushrooms; olive oil; rosemary leaves; shallots; beef stock; chicken breasts; parmesan, parmigiano-reggiano cheese, grated; mushrooms, shiitake; water; bacon; light cream (half&half)

Fettuccine with Shiitake Sauce and Chicken

Yield

4 servings

Prep

10 min

Cook

45 min

Ready

1 hrs

Trans-fat Free, Low Carb

Ingredients

Amount	Measure	Ingredient	Features
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
⅔	cup	Parmesan cheese
4	ounces	mushrooms, shiitake
1 ½	cups	water hot
6	slices	bacon minced
1 ¼	cups	light cream (half&half)

Ingredients

Amount	Measure	Ingredient	Features
1	package	mushrooms	*
15	ml	olive oil
2.5	ml	rosemary leaves crumbled
3	each	shallots minced	*
237	ml	beef stock prefer veal stock if possible
3	each	chicken breasts
158	ml	Parmesan cheese
115.6	ml/g	mushrooms, shiitake
355	ml	water hot
6	slices	bacon minced
296	ml	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.