Fettuccine with chicken, mushrooms & rosemary (con pollo, funghi e rosmarino);

This is another pasta recipe that can be prepared with a minimum of fuss, with simple readily available ingredients, the ingredients combine well to create stunning full flavoured sauce; that goes well with a wide egg noodle such as Tagliatelle, Fettuccine or Papardelle (for this recipe I have used Barilla Fettuccine Toscane).


Serves 5

500 g Fettucine Pasta

400 g Chicken thigh fillets

200g Mushrooms

1 large clove of garlic

a Sprig of fresh rosemary

1/4 cup of dry white wine

1/4 cup of extra virgin olive oil

700 g tomato puree (passata)





Finely slice the Garlic

Chop the chicken into bite size pieces

Slice the mushrooms

Add the Olive oil to a Casserole pot and place on medium heat;

Add the Chicken to the Casserole pot, season with salt and pepper and saute until lightly golden

Remove the chicken from the pan and set aside in a bowl

Add the sliced garlic, mushrooms and rosemary to the casserole pot, and cook in the pan juices until lightly fried;

Add the chicken with all its juices back to the casserole pot and increase the heat to high; when the chicken and mushrooms begin to fry rapidly add the white wine and reduce by half;

Add the tomato puree to the casserole pot, add salt and pepper and bring to boil

Lower the sauce to a slow simmer and and cover, cook for at least 20-30 minutes until the chicken is tender and the sauce has developed its flavour;

Cooking the pasta;

Add 5 liters of water to a stock pot and put over a high flame;
tip; use hot water to speed up the cooking time;
Once the pasta water is boiling;
add two table spoons of cooking salt to the boiling water;

add the pasta;
be sure to stir the pasta a few times in the first few minutes so that it doesn’t stick together or to the bottom of the pot;
Cook for the time recommended on the packet; taste test the pasta in the last few minutes to ensure you don’t overlook the pasta;
drain the pasta into a colander and shake off all excess water;
add the pasta back into the stock pot and a couple of ladles of sauce; and stir through the pasta;
dish the pasta into plates and add extra sauce over the pasta;
Serve with freshly grated Parmigiano Reggiano or Grana Padano and of course a glass of your favourite wine;

Buon Apetito;



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Blog at WordPress.com.

Up ↑

%d bloggers like this: