White Wine Sauce over Chicken Fettuccine

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    White Wine Sauce

  1. 1 T olive oil plus 1 t olive oil, divided
  2. 1/4 t red pepper flakes
  3. 1 lb assored wild mushrooms, sliced (or button mushrooms)
  4. 6 garlic cloves, minced
  5. 1 1/2 T fresh thyme, chopped
  6. 2 c chicken broth, reduced sodium
  7. 1 c dry white wine
  8. Chicken Fettuccine

  9. 2 large skinless, boneless chicken breasts
  10. 1 t olive oil
  11. 1 c spinach, very coarsley chopped
  12. 4 large plum tomatoes, cut into bite-sized pieces
  13. salt to taste
  14. pepper to taste
  15. 3/4 lb fettuccine, cooked to package directions
  16. Feta cheese for serving


    White Wine Sauce

  1. Heat 1 T oil and red pepper flakes in a large skillet over medium-high heat.
  2. Add mushrooms and saute until they release their juices, about 3 to 4 minutes.
  3. Reduce heat slightly and continue cooking until all mushroom juices evaporate and mushrooms shrivel, about 15 to 20 minutes.
  4. Add garlic and saute until golden brown.
  5. Add thyme, broth and wine.
  6. Lower heat and simmer until liquids reduce by one third, about 10-12 minutes.
  7. Adjust seasoning with salt and pepper, if desired.
  8. Chicken Fettuccini

  9. Preheat Grill
  10. Rub chicken breasts with 1 t oil. Season with salt and pepper, if desired.
  11. Grill chicken over high heat until surface is golden and crispy, but inside is still juicy and tender. About 5 to 8 minutes per side.
  12. Allow chicken to rest for a few minutes, and slice into bite sized strips and set aside.
  13. In large bowl, place prepared fettuccine.
  14. Add sauce, spinach and tomatoes; toss to coat.
  15. Serve topped with chicken slices and feta cheese if desired.

Picture of Recipe

White Wine Sauce over Chicken Fettuccine - Picture of Recipe
Serves: 4
Prep Time: 15 minutes
Cook Time: 45 minutes
Course: Entree
Type of Food: Pasta Dish
Key Ingredient: Pasta,Chicken,Mushrooms,Wine,Spinach,Tomatoes,Cheese
Difficulty: 2 - Medium
Make Ahead: No
Prep Method: Stovetop,Grill

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