Three dollars and ninety nine cents! For an entire chicken! That someone else cooked! I honestly find this fact so exciting. I really hope there are other people out there who share my enthusiasm for this form of poultry or I’m going to feel kind of lame. So I made this chickeny mushroomy mustardy pasta, and it was a success, and I drank my photo-shoot wine at 2pm and felt rather European, and then went on to go hiking and swimming and see a huge poisonous snake and eat a great hamburger and do other things I thoroughly enjoy that have absolutely nothing to do with the upcoming week.
Fettucine, Mushrooms, and Chicken in a Mustard-Cream Sauce
Serves 4-5.
- 3 c. cooked, shredded chicken (from 1 rotisserie chicken)
- 1 lb fettucine, cooked according to package directions
- 1 TBS olive oil
- 1 TBS minced garlic
- 1 1/2 – 2 c. mushrooms, rinsed and sliced
- 1 1/2 c. heavy cream*
- 3 TBS mustard
- 3/4 c. white wine
- salt and pepper
- slivered almonds
- In a large saucepan, heat olive oil over medium heat. Add mushrooms and sautee until they are beginning to brown. Add garlic and sautee for another 2 minutes. Add heavy cream and mustard, stir until cream is heated through and mustard is fully incorporated. Add white wine, and simmer gently, stirring, until sauce has thickened to desired consistency. Add chicken and heat through. Season with salt and pepper.
- Serve sauce over prepared fettucine. Top with freshly ground black pepper and slivered almonds.
* I have successfully used half in half in this recipe in place of the cream. Towards the end of the cooking process I added 1/2 TBS of butter mixed with 1 TBS flour to the sauce in order to thicken it to the consistency it would have been with cream.
Dining and Cooking