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Alright, don’t linger, let’s approach this saltimbocca w/fettucine alfredo & asparagus formula with 32 elements which are absolutely easy to have, and we have to process them at the very least through 14 tips. You should shell out a while on this, so the resulting food could be perfect.
Composition Saltimbocca w/Fettucine Alfredo & Asparagus:
- Make ready of Saltimbocca
- Take 6 - chicken breast halves, boneless & skinless
- Require 1/3 tsp for salt
- Provide 1/4 tsp of pepper, freshly ground
- Give 6 bunch sage, fresh
- Provide 6 slice of prosciutto, sliced 1/16" thick
- Make ready 1 cup - all-purpose flour
- You need 4 tbsp - olive oil, extra virgin
- Require Saltimbocca Sauce
- Provide 1 drippings from chicken
- Make ready 2 tbsp of olive oil, extra virgin
- Need 2 tbsp of butter
- Prepare 1/2 cup Marsala, dry
- You need 1/4 cup chicken stock
- Get - Pasta
- Prepare 1 lb fettuccine noodles
- Give 4 quart of water
- Make ready 2 tsp salt
- Require of Pasta Sauce
- Give 2 tbsp olive oil, extra virgin
- Take 2 tbsp for butter
- You need 6 for shallots, thinly sliced
- Require 2 packages for Oyster mushrooms or 24 button mushrooms
- Prepare 1 1/4 cup of Marsala
- Give 1 cup - chicken stock or remainder of 15 Oz can
- Provide 2 1/2 oz for or 65kg spinach, washed & dried
- Provide 1 - juice from 1/2 lemon
- Give 1/2 cup for grated parmesan cheese
- Give 2 tbsp of all-purpose flour, mixed w/some of the stock
- You need 1 cup for heavy cream
- Provide for Vegetables
- Get 1 1/2 lb - asparagus
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.
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