Ingrédients pour Fettuccine With Chicken And Mushrooms In Gorgonzola Cream Sauce
- 1 pound fettuccine
- Olive Oil
- Boneless Skinless Chicken Breasts
- Shallot
- 8 ounces sliced cremini mushrooms
- White Wine
- Fresh Thyme
- Fresh Basil
- 1 teaspoon Worcestershire sauce
- Black Pepper
- 1/2 teaspoon salt
- Table Cream
- Gorgonzola
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Comment préparer Fettuccine With Chicken And Mushrooms In Gorgonzola Cream Sauce
- Bring 4 cups of salted water to a boil in a large pot. Add 1 pound of fettuccine and cook for 8-10 minutes, or until al dente, stirring occasionally.
- While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add 1 pound of boneless, skinless chicken breasts (cut into 1-inch pieces) and cook for 4-5 minutes, until browned.
- Remove the chicken from the skillet and set aside.
- Add 8 ounces of sliced cremini mushrooms and 2 shallots (finely chopped) to the skillet. Cook for 6-7 minutes, or until the mushrooms are golden brown and softened, stirring frequently.
- Pour in 1/2 cup of dry white wine (such as Sauvignon Blanc), 1 teaspoon of fresh thyme leaves, 1/2 teaspoon of fresh basil leaves, 1 teaspoon of Worcestershire sauce, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
- Bring the mixture to a simmer and cook for 2-3 minutes, or until the sauce has reduced by half.
- Return the chicken to the skillet. Add 1 cup of heavy cream and 4 ounces of crumbled Gorgonzola cheese.
- Stir gently until the cheese is melted and the sauce is smooth and creamy. Ensure the chicken is heated through.
- Drain the cooked fettuccine and add it to the skillet with the sauce. Toss to coat.
- Serve immediately, garnished with extra Gorgonzola cheese and fresh basil (optional).
Nutrition Information (Approximate per serving)
Sodium
44 g
Sugar
10g
Fat
70g
Carbs
19g
