Champagne Chicken Fettuccine

Over the years, I have tried to search for new ways to serve simple pasta dishes.  Pasta is often an easy entrée that can be made upscale with only a few additions.  Rachel Ray published a similar recipe last year, that I adapted and revised.  Her recipe called for Gorgonzola dolce cheese and sage leaves.  My recipe added chicken and grated fontina cheese. Her inspiration led to a delicious entrée that we thoroughly enjoyed recently.

To prepare the recipe:  SAMSUNG CAMERA PICTURESIn a large deep skillet add 2 tablespoons olive oil and 1 tablespoon margarine, and saute one package of chicken Tenderloin.  As chicken begins to brown, season with salt, pepper and parsley flakes.  Next, add 1/2 medium red onion chopped and minced garlic to taste.  I added 1/4 teaspoon.  Allow to cook about 2-3 minutes until the onion softens.  Start the fettuccine noodles (1/2 bag) to boil in a separate pot of boiling water. Boil the noodles 1-2 minutes less than the recommended cook time.

Return to the chicken in the skillet.  Evaluate the cooking process.

Add one cup of champagne. I usually purchase a lesser expensive bottle, as the flavor seems to be diminished during the cooking process. I save the more expensive bottles for drinking.

The champagne should be kept at a low simmer with the chicken.  Be sure to loosen any bits that may stick to the pan during this cook time.

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Prepare to add 3/4 cup cream or half and half.  I add the cream slowly while using a flat whisk to incorporate into the sauce.  The sauce should be simmering for 6-8 minutes, with reduced heat.  Drain the noodles and add to the sauce.  Quickly add 1/2 cup of Fontina cheese and shredded Parmesan cheese.  Toss with the noodles to cover.  Garnish with freshly ground pepper and parsley flakes.  This was delicious.  Serve with a side salad, and crusty bread for a complete meal. Don’t forget a glass of champagne too!

This recipe made 4 pasta servings.

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