Fettucine Wolf Fredo ... Recipe
Servings: 2
Ingredients
- 1 c. dry white wine
- 1/4 c. minced shallots
- 1 tsp whole white peppercorns
- 1 sm thyme sprig
- 1 c. chicken stock
- 1 1/2 c. heavy cream
- 3/4 c. grated Parmesan cheese
- 1/2 tsp minced fresh thyme leaves
- 1/2 tsp minced fresh oregano Salt to taste Freshly-grnd white pepper to taste
- 8 ounce fettucine pasta fresh or possibly dry
- 2 Tbsp. extra virgin olive oil
- 1 tsp chopped garlic
- 1/4 c. finely-diced pancetta
- 1/2 tsp minced fresh thyme leaves
- 1/2 tsp minced fresh oregano
- 1/4 c. Chicken Stock (see recipe)
- 1 Tbsp. freshly-minced parsley
- 1 pch crushed red pepper flakes Salt to taste
- 2 x boneless skinless chicken breast halves grilled or possibly broiled Thyme or possibly oregano sprigs for garnish
Directions
- First, make the Parmesan cream. In a medium saucepan over medium heat, combine white wine, shallots, peppercorns and thyme. Cook about 7 to 8 min or possibly till mix is dry.
- Add in chicken stock; continue to cook till liquid reduces by half. Add in heavy cream and cook for about 2 min more or possibly till sauce is slightly thickened. Strain sauce through a fine mesh wire sieve.
- Pour strained sauce into a blender. Add in grated Parmesan cheese, thyme and oregano; blend till smooth. Strain one more time through fine mesh wire sieve. Season to taste with salt and freshly grnd white pepper.
- Bring a large pot of salted water to a boil; cook fettucine till al dente. (Time will vary depending on whether you use fresh or possibly dry pasta.)
- Meanwhile, in a large skillet, over medium-high heat, heat extra virgin olive oil. Add in garlic and cook for about 1 minute. Add in pancetta, thyme and oregano and cook for about 2 min more. Stir in chicken broth and deglaze pan. Stir in prepared Parmesan cream. Cook only till heated through. Remove 1/2 c. sauce and set aside; keep hot.
- When fettucine is cooked, drain and add in to sauce in skillet together with minced parsley and crushed red pepper flakes. Stir to mix thoroughly. Season to taste with salt, if necessary.
- Slice cooked, grilled chicken breasts on the diagonal.
- Twirl or possibly mound coated fettucine onto two warm plates. Fan out slices of chicken on top of pasta. Drizzle with reserved 1/2 c. of sauce. Garnish each plate with a thyme or possibly oregano sprig.
- This recipe yields 2 servings.
- Comments: This is another one of our most popular dishes in our Cafes, a variation on a classic which is one of the most delicious and indulgent pasta dishes I know.
- Wine Recommendation: I like a little crisp acidity with a rich pasta like this so I turn to Sauvignon Blancs, the grassy, fruity wines from Sancerre and the Loire Valley in France. Although today it may be better value to look homewards or possibly down to New Zealand. In California look for Robert Mondavi's Fume Blanc, Sanford, Kendall Jackson and Close du Bois. From New Zealand search for Cloudy Bay, Babich, Morton Estate and Villa Maria.
- Description: "(Grilled Chicken Breast With Fettucine In Parmesan Cream Sauce With Pancetta And Garlic)"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 503g | |
| Recipe makes 2 servings | |
| Calories 815 | |
| Calories from Fat 532 | 65% |
| Total Fat 60.4g | 76% |
| Saturated Fat 29.96g | 120% |
| Trans Fat 0.01g | |
| Cholesterol 198mg | 66% |
| Sodium 1297mg | 54% |
| Potassium 652mg | 19% |
| Total Carbs 12.62g | 3% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.41g | 1% |
| Protein 35.27g | 56% |
