Recipe
PINGREE PASTA
Serves: 6
Preparation time: 20 minutes If they like it, it serves 6 otherwise
Cooking time: 20 minutes
Totaltime: 40 minutes
Ingredients
- 12 ounces fresh fettuccini
- 1 chicken cube
- 1/4 cup extra virgin olive oil
- 1 pound boned and skinned chicken scallopine
- to taste salt and pepper
- 1/2 pound chanterelle mushrooms, cleaned and sliced
- 1/2 pound asparagus tips, cooked
- 2 artichoke bottoms, sliced
- 1 cup marinara sauce
- 1/2 cup pesto
- 1/2 cup fresh Parmesan cheese
Preparation
-
In large pot of boiling salted water add chicken cube . Stir to dissolve . Cook pasta in water until tender but still firm to bite. Drain pasta, rinse in cold water and drain thoroughly.
Place in a large bowl. Cut the chicken into small strips. Heat oil in a sauté pan over high heat.
Quickly stir fry chicken strips. Season with salt and pepper. Transfer chicken to an oven proof casserole dish.
Add mushrooms and cook over high heat for 5 minutes. Combine chanterelle mushrooms with chicken. Steam to heat asparagus tips and artichokes.
Heat marinara sauce in a medium saucepan. Heat chicken and mushrooms until chicken is fully cooked.
To serve:
Heat fettuccini in boiling water. Drain well. Transfer to a large serving platter. Spoon marinara sauce over pasta. Garnish pasta with chicken, mushrooms, vegetables, and spoon pesto in center of pasta. Serve at once, with fresh parmesan cheese.
main ingredients:
type of dish:
main
cuisine:
American
specific recipes:
Chef-recipe
season and occasion: Fall
Type of meal:
dinner
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Campanelle pasta with hen of the woods mushrooms
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Pasta fagioli
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Caprese pasta salad
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Pasta salad in parmesan baskets
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