Phone

Recipes

Whole Wheat Fettuccine with Chicken & Porcini Mushrooms
Both dried and fresh mushrooms are the base for the sauce that also has Canadian bacon, broccoli, and sauteed chicken. This is a grand dish for a small dinner party. Begin with roasted red pepper and garlic crostini. Add a salad of mixed greens to the menu and finish with chocolate-dipped strawberries for dessert.
  • 1/3 cup dried porcini or other wild mushrooms (about 1/2 ounce)
  • 1/2 cup boiling water
  • 1 tablespoon olive oil
  • 1 ounce Canadian bacon, minced
  • 6 ounces skinless, boneless chicken breast, cut into 1/4-inch-thick strips
  • 1/2 pound fresh mushrooms, quartered
  • 1-1/4 cups reduced-sodium mixed vegetable juice
  • 3/4 teaspoon salt
  • 1/2 teaspoon sage
  • 1/2 teaspoon pepper
  • 5 cups small broccoli florets
  • 1 teaspoon cornstarch blended with 1 tablespoon water
  • 8 ounces whole-wheat fettuccine
  • 1/2 cup part-skim ricotta cheese

1. In a small heatproof bowl, combine porcini and boiling water; set aside to soften.

2. In a large nonstick skillet, warm 2 teaspoons of oil over medium heat. Add Canadian bacon and cook, stirring frequently, until bacon is crisped, about 4 minutes. Transfer bacon with a slotted spoon to a plate.

3. Add chicken to skillet and cook, stirring frequently, until golden brown, about 4 minutes. Remove with a slotted spoon and add to plate with bacon.

4. Add remaining 1 teaspoon oil and fresh mushrooms to skillet and cook, stirring frequently, until mushrooms are lightly colored, about 4 minutes. Stir in mixed vegetable juice, salt, sage and pepper.

5. Reserving soaking liquid, remove porcini and rinse under cold running water. Coarsely chop porcini and add to skillet. Line a fine-mesh sieve with cheesecloth or damp paper towels and strain mushroom soaking liquid into skillet.

6. Bring mushroom sauce to a boil and add broccoli and reserved Canadian bacon and chicken. Reduce to a simmer, cover and cook until broccoli is tender and chicken is cooked through, about 3 minutes.

7. Stir cornstarch mixture into skillet, bring to a boil over medium heat and cook until lightly thickened, about 1 minute. Transfer sauce to a large serving bowl.

8. Meanwhile, in large pot of boiling water, cook pasta according to package directions. Drain well and toss with sauce and ricotta cheese.


Nutritional Information
Per serving: 423 calories, 8.3g total fat, 2.4g saturated fat, 3.6g monounsaturated fat, 0.9g polyunsaturated fat, 14g dietary fiber, 31g protein, 62g carbohydrate, 38mg cholesterol, 679mg sodium.
Good source of: beta-carotene, fiber, iron, potassium, vitamin C.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
4

Prep Time
30