I previously blogged the fresh pasta recipe that my husband uses to make pasta. This is another recipe that is so good with fresh pasta. You can of course use store bought pasta for a faster week night supper, if you have time to make fresh, it is so worth it and makes a beautiful dish for a special night or weekend supper!! The strange thing about these kinds of dishes is that they remind me more of America than Italy! Especially visits to the North End in Boston and the wonderful Italian Trattorias, with their wonderful comforting bowls of pasta! In Italy, pasta was treated as a small dish served before the main, rather than the star of the show.
WINE NOTE: There are a few different wines that I would I would put with this, but the one that we chose was the Nespoli Da Maggio Oaked Chardonnay, as it has a sunshine brightness of apricot and clean acidity to cut through the cream while its beautifully integrated oak compliments the chicken and mushrooms.
400g / 13oz Fettucine
2 large chicken breasts- sliced into thin strips
1 tbsp olive olive oil
2 bacon rashers- chopped
2 cloves garlic- crushed
250g / 8oz button mushrooms sliced
1/3cup / 80ml / 2 3/4 fluid oz white wine
2/3 cup / 170ml / 5 1/2 fluid oz cream
4 scallions / spring onions- chopped
1 tbsp plain flour
1/3 cup / 35g / 1 1/4oz fresh grated Parmesan
Cook the pasta al dente
Heat the oil in a heavy based skillet on medium heat and add the chicken strips. Cook for 3 minutes, or until browned. Add the bacon, garlic and mushrooms and cook for 2 minutes stirring occasionally.
Add the wine and cook until the liquid has reduced by half. Add the cream and scallions and bring to the boil. Blend the flour with the water until smooth, add to the pan and stir until the mixture boils and thickens. Reduce the heat and simmer for 2 minutes. Season to taste.
Combine the sauce and pasta, stir over a low heat. Sprinkle with Parmesan.
Serve immediately with a side salad and garlic herb bread.