Makes 6 servings. Difficulty
12 oz. gf fettucine noodles 1/2 Tablespoon olive oil 1-1/2 Tablespoons unsalted butter, divided 2 chicken breast halves, sliced into 2 inch slices 1 large shallot, finely chopped 3.5 oz. shiitake mushrooms, sliced 6 oz. spinach leaves 1/4 cup dry white wine (or water if you prefer) 1 cup cream 1/2 cup Parmigiano Reggiano cheese, grated
Cook pasta in salted boiling water until al dente. Drain and rinse briefly.
While pasta is cooking, heat olive oil and butter in a large deep skillet over medium-high heat. Season chicken with salt and freshly ground black pepper. Add chicken to skillet and cook until lightly golden on all sides, stirring occasionally, about 3-4 minutes total. Remove the chicken from the pan and transfer to a plate; tent loosely with foil to keep warm.
Return the skillet to the heat and add the shallots. Sauté for 2 minutes. Add the mushrooms; sauté for 3-4 minutes or until the mushrooms are softened and all the liquid has evaporated. Transfer mushrooms to a plate; set aside.
Add the remaining tablespoon of butter to the skillet. When melted, add the spinach and cook, stirring frequently until just wilted. Transfer to a plate.
Return the pan to the heat. Add the wine and bring to a boil. Deglaze the pan by scraping up the browned bits on the bottom of the pan. Continue to boil until the liquid is reduced to about 2 tablespoons. Reduce the heat to medium low and add the cream. Bring the cream to a just a boil. Add the parmesan cheese; stir to combine. Return the chicken, shallots, mushrooms and spinach to the pan. Stir to distribute ingredients evenly. Adjust seasonings to taste with salt and freshly ground black pepper. Add the cooked pasta and toss to combine. Serve.
We used Tinkyada’s gf fettucine for the gf pasta in this recipe. To purchase this product please click the link below in our Recommended Tools section.