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Great recipe for Saltimbocca w/Fettucine Alfredo & Asparagus. My first experience with Saltimbocca was at a local restaurant. The dish had fettucine, onions, mushrooms, veal, prosciutto, and spinach in an alfredo sauce.
Alright, don’t linger, let’s plan this saltimbocca w/fettucine alfredo & asparagus formula with 32 elements which are undoubtedly easy to receive, and we have to process them at the very least through 14 measures. You should commit a while on this, so the resulting food could be perfect.
Ingredients of Saltimbocca w/Fettucine Alfredo & Asparagus:
- Require of Saltimbocca
- You need 6 - chicken breast halves, boneless & skinless
- Make ready 1/3 tsp of salt
- Provide 1/4 tsp for pepper, freshly ground
- Provide 6 bunch for sage, fresh
- Require 6 slice for prosciutto, sliced 1/16" thick
- Take 1 cup all-purpose flour
- Require 4 tbsp - olive oil, extra virgin
- Make ready - Saltimbocca Sauce
- Require 1 - drippings from chicken
- You need 2 tbsp of olive oil, extra virgin
- Make ready 2 tbsp butter
- Make ready 1/2 cup Marsala, dry
- You need 1/4 cup of chicken stock
- Make ready - Pasta
- Take 1 lb of fettuccine noodles
- Give 4 quart water
- Provide 2 tsp for salt
- Give of Pasta Sauce
- Get 2 tbsp - olive oil, extra virgin
- Give 2 tbsp for butter
- Require 6 for shallots, thinly sliced
- Make ready 2 packages - Oyster mushrooms or 24 button mushrooms
- Make ready 1 1/4 cup for Marsala
- Provide 1 cup of chicken stock or remainder of 15 Oz can
- Prepare 2 1/2 oz of or 65kg spinach, washed & dried
- Take 1 of juice from 1/2 lemon
- Give 1/2 cup of grated parmesan cheese
- You need 2 tbsp of all-purpose flour, mixed w/some of the stock
- Prepare 1 cup heavy cream
- Require - Vegetables
- Provide 1 1/2 lb asparagus
Ingredients of Saltimbocca w/Fettucine Alfredo & Asparagus Prepare of Saltimbocca. The dish had fettucine, onions, mushrooms, veal, prosciutto, and spinach in an alfredo sauce. When it was removed from the menu, I was forced to try to reproduce it myself. When I searched for recipes, I was.
Saltimbocca w/Fettucine Alfredo & Asparagus instructions:
- Start a pot of salted water for the pasta.
- Assemble all ingredients.
- Prep vegetables before beginning to cook the chicken.
- Preheat oven to 200°F Fahrenheit. Preheat dinner plates.
- Wash & dry the chicken. Place between plastic wrap and pound to 1/4 " thick.
- Arrange the prosciutto on top of the chicken pieces. Arrange the sage leaves on the prosciutto. Use toothpicks to hold the sage on.
- Dredge the chicken bundles in flour. Shake off any extra flour.
- Heat half of the oil in a skillet. When shimmering, add 3 bundles, sage side down. Cook on medium high for about 3 minutes. Turn carefully and cook for 3-5 minutes more. Transfer to the preheated oven. *** Start the pasta now*** Enlist a helper to stir & watch the pasta and to start the steaming water for the asparagus. Also start step 9 now. Cook the next 3 chicken bundles and transfer to the oven. Set drippings aside until step 12.
- Start this step at the same time as the pasta. If you have an electric skillet, it would help to relieve the congestion at the stove. Add olive oil & butter to a separate skillet. When shimmering, add the shallots. Cook for 1 minute then add mushrooms & cook till mushrooms sweat or about 6 minutes.
- Add the Marsala and stock. Cook uncovered on medium high for about 3 minutes. Near the end add the spinach, parmesan & lemon juice. Add the flour/stock and bring back to a boil. Add the heavy cream. Blend well. Thin or thicken the sauce with stock or cream. Taste for seasoning, i.e. lemon, salt & pepper (can use a lot of pepper). Also, you can use more parmesan if your heart can take it.
- While the Alfredo is cooking, steam the asparagus.
- Drain the pasta and add to the alfredo sauce. Fold in and heat until the desired temperature.
- Divide the pasta & sauce between the 6 plates and serve the chicken & asparagus on the side. Spoon the Saltimbocca sauce over the chicken.
- Sorry for the lack of photos after step 7. It's kind of crazy at the end and I completely forgot.
Salt and freshly ground black pepper This is the best Alfredo sauce I have ever made and will be our sauce of choise from now on. Bring a large pot of salted water to a boil. Fettuccine Alfredo is one of the most basic and delicious pasta recipes EVER—and it couldn't be easier to make! Our recipe is a little untraditional (there's heavy cream) but it's just as easy. Sauteed Chicken, Prosciutto, Provolone, Spinach, White Wine, Served w/ Fettuccine Alfredo.
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