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Saltimbocca w/Fettucine Alfredo & Asparagus cuisine is really a dish that’s classified as an easy task to make. through the use of components which are common around you, you may make it in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Saltimbocca w/Fettucine Alfredo & Asparagus dishes which you make.
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Ingredients for Saltimbocca w/Fettucine Alfredo & Asparagus:
- Take Saltimbocca
- Take 6 of chicken breast halves, boneless & skinless
- Get 1/3 tsp of salt
- Make ready 1/4 tsp - pepper, freshly ground
- Make ready 6 bunch - sage, fresh
- Give 6 slice prosciutto, sliced 1/16" thick
- Need 1 cup of all-purpose flour
- You need 4 tbsp of olive oil, extra virgin
- You need - Saltimbocca Sauce
- Need 1 for drippings from chicken
- Take 2 tbsp - olive oil, extra virgin
- Prepare 2 tbsp butter
- Get 1/2 cup Marsala, dry
- Get 1/4 cup for chicken stock
- Prepare Pasta
- Make ready 1 lb for fettuccine noodles
- Provide 4 quart for water
- Make ready 2 tsp for salt
- Provide - Pasta Sauce
- Make ready 2 tbsp for olive oil, extra virgin
- Need 2 tbsp - butter
- Prepare 6 - shallots, thinly sliced
- Require 2 packages Oyster mushrooms or 24 button mushrooms
- Need 1 1/4 cup of Marsala
- Require 1 cup chicken stock or remainder of 15 Oz can
- Give 2 1/2 oz or 65kg spinach, washed & dried
- You need 1 of juice from 1/2 lemon
- Require 1/2 cup of grated parmesan cheese
- You need 2 tbsp - all-purpose flour, mixed w/some of the stock
- Get 1 cup for heavy cream
- Provide of Vegetables
- Provide 1 1/2 lb for asparagus
Saltimbocca w/Fettucine Alfredo & Asparagus making process:
- 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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