This
one is in my personal favorite Top Ten pasta dishes. I love the smokiness of
the bacon in the tomato herb sauce and the richness of a little added cream as
well. This recipe is as impressive enough for dinner guests but is so good
you'll likely make it more often as a regular family supper.
Serves 6
6 boneless skinless chicken breasts
3 tbsp Olive Oil
Garlic (finely chopped, about ½ to 1 clove per chicken breast)
8 strips crisp cooked smoked bacon, crumbled
28 ounce can crushed tomatoes
2 Tbsp Brown Sugar
½ cup whipping cream
Fresh Basil or Oregano (chopped, about 4 tbsp)
1 diced tomato
1 roasted red pepper, diced
1/2 cup black olives
1 cup sliced mushrooms (chanterelles if available)
Salt to season
½ cup grated Parmesan, Romano, or Asiago Cheese
1 to 1 ½ pounds fresh fettuccine (recipe follows)
Grill chicken breasts on the barbeque or pan fry them in olive oil and ½ of your chopped garlic.
Cook your chicken breasts in advance and slice or dice them and set aside. I have even cooked them the day before and used them cold out of the fridge.
Remove Chicken from the pan, add the remaining garlic and cook for 1 minute. Add tomato sauce, brown sugar, fresh basil or oregano, bacon, salt and pepper to taste. I like lots of pepper in this recipe. Simmer this sauce, uncovered, for 10 minutes, add whipping cream and simmer for 5 minutes more.
Add diced tomato, diced peppers, sliced mushrooms, olives and the chicken to the sauce and simmer for 2 more minutes, uncovered.
Serve over cooked linguine, or fettuccine, and top with grated Parmesan or Romano cheese.
Pasta.
You can use store bought fresh pasta or make your own. Here’s how:
4 1/2 cups durum semolina
2 cup all purpose flour
8-10 large eggs, room temperature
Combine flour and durum semolina and make a well in the center. Crack your eggs into the well and using a fork to beat the eggs, slowly begin to incorporate the flour into the eggs until everything is combined into a very stiff dough. You may add a little water to incorporate the dry ingredients if necessary but be careful not to make your dough too loose, it should still be quite a dense dough. The dough should be slightly stiffer than play dough. Knead for 5 -10 minutes on a bread board, cover in plastic wrap and allow to rest for 20 minutes , then knead again and allow to rest again.
You can use a pasta machine to roll the dough into sheets about 1/8 inch thickness or just a regular rolling pin on a well floured surface. If using a pasta machine run the sheets through the fettuccine cutter. If rolling out the dough, roll up the sheets of pasta and cut into fettuccine size strips with a sharp knife. Any leftover pasta dough can be formed in rounds, wrapped in plastic and frozen for later use.
Serves 6
6 boneless skinless chicken breasts
3 tbsp Olive Oil
Garlic (finely chopped, about ½ to 1 clove per chicken breast)
8 strips crisp cooked smoked bacon, crumbled
28 ounce can crushed tomatoes
2 Tbsp Brown Sugar
½ cup whipping cream
Fresh Basil or Oregano (chopped, about 4 tbsp)
1 diced tomato
1 roasted red pepper, diced
1/2 cup black olives
1 cup sliced mushrooms (chanterelles if available)
Salt to season
½ cup grated Parmesan, Romano, or Asiago Cheese
1 to 1 ½ pounds fresh fettuccine (recipe follows)
Grill chicken breasts on the barbeque or pan fry them in olive oil and ½ of your chopped garlic.
Cook your chicken breasts in advance and slice or dice them and set aside. I have even cooked them the day before and used them cold out of the fridge.
Remove Chicken from the pan, add the remaining garlic and cook for 1 minute. Add tomato sauce, brown sugar, fresh basil or oregano, bacon, salt and pepper to taste. I like lots of pepper in this recipe. Simmer this sauce, uncovered, for 10 minutes, add whipping cream and simmer for 5 minutes more.
Add diced tomato, diced peppers, sliced mushrooms, olives and the chicken to the sauce and simmer for 2 more minutes, uncovered.
Serve over cooked linguine, or fettuccine, and top with grated Parmesan or Romano cheese.
Pasta.
You can use store bought fresh pasta or make your own. Here’s how:
4 1/2 cups durum semolina
2 cup all purpose flour
8-10 large eggs, room temperature
Combine flour and durum semolina and make a well in the center. Crack your eggs into the well and using a fork to beat the eggs, slowly begin to incorporate the flour into the eggs until everything is combined into a very stiff dough. You may add a little water to incorporate the dry ingredients if necessary but be careful not to make your dough too loose, it should still be quite a dense dough. The dough should be slightly stiffer than play dough. Knead for 5 -10 minutes on a bread board, cover in plastic wrap and allow to rest for 20 minutes , then knead again and allow to rest again.
You can use a pasta machine to roll the dough into sheets about 1/8 inch thickness or just a regular rolling pin on a well floured surface. If using a pasta machine run the sheets through the fettuccine cutter. If rolling out the dough, roll up the sheets of pasta and cut into fettuccine size strips with a sharp knife. Any leftover pasta dough can be formed in rounds, wrapped in plastic and frozen for later use.
Very quick and easy. Lots of flavor without the work. If you like Italian, you will love this recipe.
ReplyDeleteI made this recipe when I first read it around this time last year and again last week. My family really enjoyed it. However, I have not tried to make the fresh fettuccine. I used "fresh bought" fettuccine!! Maybe I will try that recipe next time. Also, I simply diced a fresh red pepper instead of roasting red pepper. How do you prepare your red pepper? How long is it roasted?
ReplyDeleteI really enjoy reading your blog and check almost every day for a new recipe to try. There are several that I make regularly. Thank you.
I roast mine on the barbeque or under the broiler or on a stovetop or electric grill or even straight onto a gas burner if that's what you have. It's very simple. Just rotate the pepper on the heat source until it is basically black on the outside. Pop the roasted peppers onto a Ziploc plastic bag and let sit for 5 - 10 minutes then easily peel off the charred outside skin which the steam in the bag has released. The charring process imparts a wonderfully smokey flavour to the pepper.
ReplyDeleteThis was excellent. Thank you.
ReplyDeleteJust cooked this for supper and it was absolutely delicious!! Thanks for sharing!!
ReplyDelete