Shelly's Recipe

FETTUCCINE WITH CHICKEN AND MUSHROOMS

Category: Pasta - Meat

1/2 to 3/4 oz dried mushrooms
Pepper, to taste
1 cup boiling water
8 oz fettuccine, cooked according to package directions
1 clove garlic, minced
1 tbsp butter
2 tbsp minced shallots
1 tbsp minced fresh parsley
1 1/2 cups beef stock or beef broth
Parmesan cheese
1 cup tomato sauce
2 boneless, skinless chicken breasts, grilled and cut into small strips

Cover dried mushrooms with boiling water and soak for 20 minutes. Heat 1-2 tbsp oil in skillet. Saute shallots until limp. Add garlic and cook for 30 seconds. Add stock and boil over high heat until reduced to 1 cup. Add tomato sauce; reduce a bit more. Add chicken and cook for 1 minute, turn and reduce heat.

Drain mushrooms and chop them. Add to skillet. Stir to combine. Season with pepper. Toss cooked and drained pasta with butter. Add sauce and toss to combine. Sprinkle with parsley and grated parmesan cheese. Serves 2