Chicken Mushroom Fettuccine

A creamy white wine sauce paired with homemade fettuccine noodles makes for a delicious and quick meal. This month a friend asked for a birthday menu to help celebrate the big 3-0, what's a better dish to celebrate that pasta!

For my birthday this year my niece bought me a pasta roller and it has sparked my love of making homemade pasta noodles, so far I've only tried fettuccine and linguine noodles, next up with be some ravioli. I haven't come up with my own recipe for pasta itself but there are so many amazing ones out there, most are comprised of flour, eggs, sea salt and olive oil. The best part is I don't even use a bowl when making my pasta dough, you can simply make a well in your flour on the counter and pour the rest of ingredients in the middle.

When choosing the sauce to use for a tasty pasta dish there are so many flavours you can go with, but there is something so comforting and delicious about a creamy white wine sauce. Pairing a creamy, garlicky white wine sauce with mushrooms and chicken makes a decadent and tasty meal. This sauce is great because it can be made all in one pan and its full of flavours your whole family will enjoy!

Chicken Mushroom Fettuccine

Ingredients:

• 1 tablespoon olive oil

• 1 tablespoon butter

• 2 chicken breast

• salt and pepper - to flavour chicken

• Dried oregano and dried basil - to flavour chicken

• 1 tablespoon olive oil

• 2/3 cup white onion, chopped finely

• 4 roasted garlic cloves or 2 raw garlic cloves, minced

• 3 cups mushroom, sliced

• 1/2 cup white wine - drier the better

• 1/2 cup cream

• 1/2 cup chicken broth

• 1 teaspoon corn starch

• 1 tablespoon water

• 1 tablespoon fresh parsley, chopped

• Parmesan to garnish
  

• 4 bundles of homemade fettuccine pasta

• Water

• 1 teaspoon sea salt
  

Instructions:

1. In a large pan heat 1 tablespoon of oil and butter, on medium heat, meanwhile slice chicken and season with salt, pepper, oregano and basil. Cook chicken in hot pan for about 5 minutes or until chicken is cooked, remove chicken from pan and cover with tinfoil.

2. Using the same pan heat another tablespoon of olive oil, add chopped onions and cook until translucent (about 3 minutes), add roasted garlic cloves and smash the cloves until with combined, cook for another minute. Add mushrooms and cook until mushrooms soften, about 5 minutes.

3. Bring to boil water and sea salt to cook pasta. Once it is boiling add in pasta cook for 3-5 minutes or until slightly al dente, you can cook it from frozen just increase cook time 4-6 minutes. Reserve 1/4 cup of pasta water then strain the pasta and return to pot, cover and set aside.

4. Pour in white wine to pan with mushroom, onion and garlic and cook on medium heat until liquid has reduced by 1/2. Pour in cream and chicken broth, in a small bowl combine corn starch and water whisk until corn starch is dissolved, pour into pan and mix until combined. Heat on medium high heat and bring mixture to a boil and left boil for 3-4 minutes. Reduce heat to medium low and left sauce thicken.

5. Once sauce has thickened enough to lightly coat the back of a wooden spoon stir in pasta water, add the chicken back in and stir in the parsley, let cook another 2 minutes.

6. Pour sauce onto pasta in the pot, stir until pasta is completely coated in sauce. Portion out your pasta onto plates and then top with fresh parsley and parmesan.

One delicious meal ready in about 30 minutes!

Enjoy!!

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