Make this dish!

This is super fast and easy, plus it is damn tasty.

The base of this recipe is taken from the Joy of Cooking, which you should really consider buying if you don’t already own a copy.


Source

1 lb of fettuccine noodles
1 stick of salted or unsalted butter, room temperature (It depends on how much you want to control the amount of salt in the dish. I personally use salted butter, and think it works well.)
1 cup of grated parmesan cheese*
1 cup of heavy cream
1 – 1 ½ pounds of chicken breast, cut into medium sized chunks
10 oz of cremini or baby portabella mushrooms, sliced

Start boiling your big pot of salted water for the pasta. Meanwhile heat a pan and sauté the mushrooms in a little bit of olive oil until the water has been cooked out of them. Set aside. In the same pan add a touch of butter and some more olive oil and sauté the chicken. Meanwhile cook the noodles, following the instructions on the package. It usually takes me around 13 minutes to cook the noodles, and that is plenty of time to cook the chicken through. When the chicken is done, drain out any excess fat from the pan and add the mushrooms back in. Drain the noodles, and place the pot back on low heat. Throw in the stick of butter and let it melt. Put the noodles back in and add the cream. Stir to coat, and then start adding the parmesan cheese a little at a time. Once the noodles are nice and coated, add the chicken and mushrooms and stir to combine. Add salt and pepper to taste, and serve.

Seriously, try this dish. It is indulgent but SO much better than most of the Fettuccine Alfredo you get in restaurants. Of course it is rich, but not overly so. You can also easily adapt this in many ways. You can just go plain, more mushrooms, seafood, etcetera. Essentially whatever strikes your mood that day. It is also easily doubled, just in case you need to feed a crowd.

* PLEASE, PLEASE, PLEASE do not use crappy parmesan cheese for this dish. I’m looking at you Kraft stuff that doesn’t come refrigerated. You will notice the difference in the final product. It will not be as creamy, and the flavor will somewhat resemble kindergarten paste. If your supermarket offers BelGioioso parmesan cheese, go with that. If you live in Pittsburgh, Giant Eagle carries this at most stores. And it is available either in a wedge form or pre-grated.


Source