Ingredients
- 6 tablespoons clarified butter shopping list
- flour shopping list
- 1 tablespoon fresh garlic, minced shopping list
- 1 teaspoon salt shopping list
- 1 teaspoon white pepper shopping list
- 1/2 cup white wine shopping list
- 1 cup heavy cream shopping list
- 1/2 box fettuccine, cooked shopping list
- 1lb. chicken breast, thin sliced shopping list
- 4 ounces mushrooms, sliced shopping list
- 8 ounces zucchini, julienned shopping list
- 4 ounces parmesan cheese, shredded shopping list
How to make it
- Start the pasta according to directions on the box
- Heat a sauté pan to hot and add clarified butter
- To clarify butter: Melt butter over very low heat. Skim off what comes to the surface. It will "burp" and bubble a bit. Slowly pour off the oil part into another container or strain through doubled cheesecloth. Discard the solids. (Or see my recipe for Ghee)
- Put the chicken pieces and the flour into a one gallon ziplock bag and shake up until all pieces are well-coated, shake off excess and add to the pan along with the garlic, salt, white pepper and mushrooms
- Sauté until garlic turns white, approximately 5 minutes, stirring occasionally.
- Deglaze the pan with white wine (pour wine into skillet around edges) and sauté one minute longer to thicken the sauce
- Add zucchini, cooked fettuccine noodles and heavy cream
- Sauté, stirring occasionally, until heated through and cream sauce is reduced to a thick consistency, approximately 5 minutes.
- Add a generous amount of salt and pepper and stir.
- Turn onto plates or into pasta bowls and garnish with Parmesan cheese!
The Rating
Reviewed by 4 people-
This sounds really good and we will be trying soon!
mango
in Marion loved it
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My fam' loved it. It was super easy and fun to make. Thank you for a great recipe.
crunchyopal
in Orangevale loved it
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Fantastic and easy. I added freshly grated nutmeg.
Carlottaj
in loved it
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