Thursday, October 19, 2006
Mmmm, creamy pasta
Fettucine (Spaghetti) with Chicken and Mushroom Sauce
The Essential Pasta Cookbook Copyright 1998
13 oz fettucine I used Dreamfields spaghetti
2 large chicken breast fillets
1 tablespoon olive oil
1 oz butter
2 bacon rashers, chopped
2 cloves garlic, crushed
8 oz button mushrooms, sliced
1/3 cup white wine
2/3 cup cream I used fat-free half and half
4 spring onions, chopped
1 tablespoon plain flour
2 tablespoons water
1/3 cup freshly grated Parmesan, for serving
1. Cook the fettucine in a large pan of rapidly boiling salted water until al dente. Drain and return to the pan.
2. Trim the chicken of excess fat and cut into thin strips. Heat the oil and butter in a heavy-based frying pan, add the chicken and cook over medium heat for 3 minutes., or until browned. Add the bacon, garlic and mushrooms and cook for 2 minutes, stirring occasionally.
3. Add the wine and cook until the liquid has reduced by half. Add the cream and spring onion and bring to a boil. Blend the flour with the water until smooth, add to the pan and stir until the mixture boils and thickens. Reduce the heat and simmer for 2 minutes. Season with salt and pepper, to taste.
4. Add the sauce to the pasta and stir over low heat until combined. Sprinkle with Parmesan.
I love creamy pasta dishes but I hate the side of guilt that comes with them. I used fat-free half and half in place of the cream in this dish and I thought it did a fine job. I don't think that fat-free half and half thickens like cream does but since this recipe also included a little bit of flour and water as a thickener, I figured it was safe. I enjoyed this quite a bit.
I planned next week's menu last night. I'm trying to eat mindfully since the holidays are coming up but it's so hard. When it comes to regular meals, I'm okay, but there are so many decadent baked goods calling out to me from the pages of my cookbooks. I just tell them, I'll get to you in a few months. Luckily menu planning night coincides with the Biggest Loser. I find that show to be very inspiring.
Blast From the Past: Linguine Carbonara from February 2006 - one of my all-time favorite pasta dishes. I'll have to look for a lighter version.
Question of the Day: What's your favorite pasta dish? (Have I asked that one already?)