Makes 4 servings. Difficulty
1 portabello mushroom 1 Tablespoon balsamic vinegar 1 Tablespoon extra virgin olive oil Salt and freshly ground black pepper
8 oz. gluten-free fettucine
1 shallot, sliced 1 garlic clove, minced
1 Tablespoon olive oil 1 boneless skinless chicken breast, cut into thin strips 3/4 cup heavy cream 1/2 cup Parmigiano Reggiano cheese, grated 1 cup cherry tomatoes, halved 2 Tablespoons Italian parsley, chopped
Place the portabellow on a plate gill side up. Drizzle with balsamic vinegar and olive oil, season with salt and freshly ground black pepper and let sit at room temperature for about 30-45 minutes. Slice into 1 inch pieces and set aside.
Meanwhile, prepare the pasta according to package directions. Drain and rinse.
In a large deep skillet, heat the olive oil over medium heat. Add the shallots; saute for about 2 minutes or until tender. Add the garlic; saute 30 seconds. Add the chicken and saute until just cooked through, about 5 minutes. Transfer to a plate. Return the skillet to the heat and add the mushrooms. Cook until the mushrooms are tender.
Return the chicken to the skillet along with the pasta, cream, Parmigiano Reggiano cheese, cherry tomatoes and Italian parsley. Stir to combine. Let simmer for about 3-4 minutes. Adjust seasonings to taste with salt and freshly black pepper. Serve.
We used Le Veneziane (which can be purchased at www.quatrrobimbi.com) for the fettucine in this recipe.