This is an elegant, rustic pasta dish that would be perfect for a fairly quick evening meal or a formal dinner. Even if you're not usually a big fan of mushrooms, you should give this sauce a try. The mushrooms are a very subtle addition, well balanced by the tangy balsamic vinegar. It's really tasty. I think I'm actually going to go have the leftovers tempting me in the fridge. 
Fettuccine with Chicken and Mushroom Sauce
Recipe from Gourmet October 2008
Pictures by Caroline
1 1/2 cups mushrooms
3 garlic cloves
1/4 cup extra-virgin olive oil
2 chicken breasts, broiled and shredded
1 small red onion, chopped
3/4 teaspoon chopped rosemary
3 tablespoons balsamic vinegar
2 (15 oz) cans diced tomatoes in juice
1 pound fettuccine
6 ounces arugula, coarsely chopped* (about 8 cups)
- Pulse mushrooms and garlic in a food processor until finely chopped.
- Heat oil in a large skillet and cook onion, stirring occasionally, until softened, about 3 minutes.
- Add mushroom mixture, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring constantly, until beginning to brown, about 4 minutes.
- Add tomatoes and bring to a boil; reduce heat and simmer, about 1o minutes.
- Add arugula to sauce and stir until wilted. Stir in drained pasta and cook 1 minute.
- Serve sprinkled with grated cheese.
4 comments:
At what point do you add the tomatoes?
Ooops! Sorry, I just added the missing step!
I made this last night and it was quite good. If you use the whole pound of fettuccine, its a ton for two people, but that's kinda nice because it leaves a lot of leftovers.
Instead of canned tomatoes, I tried three fresh tomatoes and a little bit of water. It worked pretty well, although it could even stand one more tomato maybe.
CJL made this the other night, while his parents were in town. I really liked the taste combination of the tomatoes and vinegar. Also, I was glad that he got to shred the chicken, rather than having me do it :)
Post a Comment