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Florentine Fettuccine
This recipe is taken from 2 recipes that I experienced
while in Florence, Italy
Ingredients
| ½ lb (230g) chopped Chicken breast |
3 oz (85g) grated sharp Parmesan Cheese |
| 1 chopped medium Yellow Pepper |
Juice from 1 lemon |
| 3 oz (85g) chopped Portabella Mushrooms |
½ lb (230g) Fettuccine |
| ¼ cup (60mL) Extra Virgin Olive Oil |
¼ cup (60mL) Heavy Cream |
| 1 minced large clove of Garlic |
Salt |
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Preparation
Cook Fettuccine. While Fettuccine is cooking prepare the rest of
the recipe.
Place chicken into frying pan with minced garlic and olive oil. Sautee until
nearly brown.
Add mushrooms and Sautee until soft. Add Yellow Pepper and Sautee until soft.
Add salt to taste.
Put the cooked Fettuccine, chicken, mushrooms and
yellow pepper into a large bowl. Add the lemon juice, heavy cream and grated Parmesan
Cheese. Mix well and serve immediately.
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