Ingredients
2 Lbs Spinach fettuccine or you can use regular if you want Try fresh if possible
2 lbs of boneless chicken breasts grilled or seared & cut into bite size pieces
2 Onions sliced or 4 shallots
2 10oz Boxes of Mushrooms Baby bella or other sliced
4-5 Cloves of Garlic minced
About 1 cup of White wine
1 cup of Sun dried tomatoes sliced into thin strips
1 Sprig of Rosemary minced
1 Sprig of Oregano minced
About 5 leafs of basil purple or green minced
Extra virgin olive oil
About 4 cups of Beef or Chicken stock
About 1/4 cup of Heavy cream
1/2 cup fresh grated Locatelli cheese
Salt & Pepper
Preparation
Salt and pepper the chicken then sear it in a heavy pot or large skillet.You want to just under cook the chicken then remove and set aside. Then add the mushrooms first let saute about 5 minutes on a medium heat then add the onions & sliced sun dried tomatoes with a little salt and pepper. Allow everything to clarify and soften about 15 minutes then put in the garlic and minced herbs. Constantly turning the mixture not to let the garlic burn. If you take the leafs of rosemary and oregano and wrap them in basil it a lot easier to mince. After about 5 minutes add the white wine and reduce to about 1/3 then add the broth and bring to a simmer. Then add the chicken if you are using dried pasta now add the heavy cream and lightly simmer. You should have a pot of boiling water ready salt it and add the pasta if fresh pasta only about a 1½ minutes if dried pasta about 6 to 7 minutes. If you are using dried pasta wait until you add the pasta to the water before you add the heavy cream to the sauce. Under cook the pasta and strain it leaving about 1 cup of the starchy water with the pasta. Then add the pasta to the sauce with about 1/4 cup of grated cheese and allow it to reach the desired texture put into a pasta bowl add serve.
