Recipe of the Month
Garlic Fettuccini with Red Wine & Mushrooms
Ingredients:
1 package of Rossi Pasta Garlic! Fettuccini
2 tablespoons butter
2 tablespoons olive oil
1 tablespoon balsamic vinegar
3/4 cup dry red wine
1 (12) oz can Italian plum tomatoes, juice reserved
2 or 3 plump chicken breasts
1 medium onion, thinly sliced
6 oz. fresh mushrooms, thinly sliced
grated fresh hard cheese
1 lemon wedge
DIRECTIONS:
1. Put on 4-5 quarts of water to boil.
2. Slice mushrooms and onion, grate cheese, and thoroughly clean chicken. Wedge the lemon. In a large skillet, melt the butter with the olive oil, juice from the tomatoes, and ½ of the wine on medium heat .
3. Turn heat up to medium to high. Add chicken, brown each side and cover. Lower heat by half. Let simmer for about 4 minutes.
4. Turn chicken. Add onions, tomatoes, and balance of wine. Stir well. Cover again for 2 minutes. Add mushrooms, vinegar, and tamari. Cover again (for the last time), about a minute after stirring well.
5. Cook pasta according to package directions. Strain and shake off excess water. Incorporate into skillet. Toss well. Dust dish with the grated cheese. Serve with the lemon wedges.
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