Lemon-Chicken Alfredo
Based heavily on a recipe from Cooks.com
http://www.cooks.com/rec/doc/0,1739,155191-230193,00.html
1/4 cup butter
4 boneless, skinless chicken halves cut into bite-size pieces
1/2 cup dried porcini pieces, washed well and soaked in hot water. reserve liquid.
3 tbs fresh rosemary, minced
grated zest of 1 lemon
1/2 cup dry white wine or dry vermouth
juice of 1 lemon
1 cup cream (I used fat free half and half)
2 eggs, beaten
1/2 cup grated Parmesan or Romano cheese
1 pound pasta
Melt butter in large skillet over medium heat; add chicken. Sauté, stirring often, until chicken is starting to brown and shows no traces of pink. Remove chicken to ovenproof serving dish and keep warm in a slow oven. Add wine, lemon juice and soaking liquid from the porcinis to the skillet. Reduce liquid over high heat until it thickens (about 1/4 cup).
Boil pasta, drain and return to pot over medium heat. Stir eggs into the cream. Gradually pour in cream-egg mixture, stirring constantly, until the liquid starts to set. Add cheese and continue to cook, stirring constantly for about 30 additional seconds.
Add chicken and mix well.
Serves 4 generously.
http://www.cooks.com/rec/doc/0,1739,155191-230193,00.html
Based heavily on a recipe from Cooks.com
http://www.cooks.com/rec/doc/0,1739,155191-230193,00.html
1/4 cup butter
4 boneless, skinless chicken halves cut into bite-size pieces
1/2 cup dried porcini pieces, washed well and soaked in hot water. reserve liquid.
3 tbs fresh rosemary, minced
grated zest of 1 lemon
1/2 cup dry white wine or dry vermouth
juice of 1 lemon
1 cup cream (I used fat free half and half)
2 eggs, beaten
1/2 cup grated Parmesan or Romano cheese
1 pound pasta
Melt butter in large skillet over medium heat; add chicken. Sauté, stirring often, until chicken is starting to brown and shows no traces of pink. Remove chicken to ovenproof serving dish and keep warm in a slow oven. Add wine, lemon juice and soaking liquid from the porcinis to the skillet. Reduce liquid over high heat until it thickens (about 1/4 cup).
Boil pasta, drain and return to pot over medium heat. Stir eggs into the cream. Gradually pour in cream-egg mixture, stirring constantly, until the liquid starts to set. Add cheese and continue to cook, stirring constantly for about 30 additional seconds.
Add chicken and mix well.
Serves 4 generously.
http://www.cooks.com/rec/doc/0,1739,155191-230193,00.html