From my Greene on Greens by Bert Green. He
states the woman who introduced it to him said
it came from an old issue of Gourmet. It
would be really old as his book came out in
1984. I have used half and half instead of
heavy cream. While it says 2 or 3 servings,
here it serves 2!
ITALIAN FLAG (Green Fettuccine with
Tomatoes, Chicken and Prosciutto)
2 chicken breast halves with bone(about 1
1/4 pounds)
2 cups chicken broth
2 tablespoons olive oil
1 small onion, halved, thinly sliced
6 medium-sized sliced mushrooms
9 Tablespoons unsalted butter (I use 5)
1/4 pound thinly sliced prosciutto, cut into
strips
2 or 3 plum tomatoes, (8 to 10 ounces total)
peeled and chopped
1/2 cup heavy or whipping cream
1/8 teaspoon freshly grated nutmeg
Salt and freshly ground pepper
1/2 pound green fettucine noodles, (I use
the refrigerated spinach noodles)
Freshly grated Parmeson cheese
Place the chicken breast in a medium
saucepan and add enough chicken broth to
cover. Heat to boiling: reduce the heat.
Simmer, covered until cooked through, 20-30
minutes. Remove the chicken breast and allow
to cool. Remove from the bone, and cut into
strips and set aside. Reserve broth for
another use.
Heat the oil in a large saute pan over
medium heat. Add the onion; saute until
golden. Add the mushrooms; cook, tossing
gently, 2 minutes. Stir in 4 Tablespoons
butter, the prosciutto, and the tomatoes.
Cook 6 minutes. Stir in the chicken and
cream. Heat to boiling; reduce the heat to
low. Add the nutmeg, and salt and pepper to
taste. Keep warm over low heat.
Meanwhile, cook the fettucine in boiling
salted water until just tender, about 2
minutes for fresh, longer for packaged.
Drain. Return the noodles to the saucepan
and toss with a Tablespoon of butter.
Toss the fettuccine nto the chicken-
prosciutto mixture. Serve with Parmesan
cheese on the side. Serves 3 or 4.
states the woman who introduced it to him said
it came from an old issue of Gourmet. It
would be really old as his book came out in
1984. I have used half and half instead of
heavy cream. While it says 2 or 3 servings,
here it serves 2!
ITALIAN FLAG (Green Fettuccine with
Tomatoes, Chicken and Prosciutto)
2 chicken breast halves with bone(about 1
1/4 pounds)
2 cups chicken broth
2 tablespoons olive oil
1 small onion, halved, thinly sliced
6 medium-sized sliced mushrooms
9 Tablespoons unsalted butter (I use 5)
1/4 pound thinly sliced prosciutto, cut into
strips
2 or 3 plum tomatoes, (8 to 10 ounces total)
peeled and chopped
1/2 cup heavy or whipping cream
1/8 teaspoon freshly grated nutmeg
Salt and freshly ground pepper
1/2 pound green fettucine noodles, (I use
the refrigerated spinach noodles)
Freshly grated Parmeson cheese
Place the chicken breast in a medium
saucepan and add enough chicken broth to
cover. Heat to boiling: reduce the heat.
Simmer, covered until cooked through, 20-30
minutes. Remove the chicken breast and allow
to cool. Remove from the bone, and cut into
strips and set aside. Reserve broth for
another use.
Heat the oil in a large saute pan over
medium heat. Add the onion; saute until
golden. Add the mushrooms; cook, tossing
gently, 2 minutes. Stir in 4 Tablespoons
butter, the prosciutto, and the tomatoes.
Cook 6 minutes. Stir in the chicken and
cream. Heat to boiling; reduce the heat to
low. Add the nutmeg, and salt and pepper to
taste. Keep warm over low heat.
Meanwhile, cook the fettucine in boiling
salted water until just tender, about 2
minutes for fresh, longer for packaged.
Drain. Return the noodles to the saucepan
and toss with a Tablespoon of butter.
Toss the fettuccine nto the chicken-
prosciutto mixture. Serve with Parmesan
cheese on the side. Serves 3 or 4.