Shelly's Recipe

FETTUCCINI WITH CHICKEN AND CEPES

Category: Pasta - Chicken

1/2 - 3/4 oz dried cepes (porcini), or other mushrooms
1 Cup boiling water
2 tbsp minced shallots
2 tbsp minced shallots
1 1/2 cup low salt beef stock or beef broth
1 Cup tomato sauce or canned sauce
1/3 lb chicken breast, sliced
Freshly ground pepper to taste
8 oz fettuccini noodles
1 tbsp margarine
1 tbsp minced fresh parsley
Freshly grated Parmesan cheese

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

Drain mushrooms and chop them. Add to skillet. Stir to combine. Season with freshly ground pepper. Can be made up to this point well in advance, refrigerated, and reheated,

Cook pasta according to instructions. Drain and toss with the margarine. Toss with the cepe sauce. Sprinkle parsley on top. Serve with Parmesan and crusty bread. Serves 2.

This very flavorful dish demands a red wine. A good Barbera such as that from Vietti or Aurora, a Super Tuscan or a good Cabernet would be wonderful.