Fettuccine with Chicken, Mushrooms, and Caramelized Onions

Every week over the course of the summer, a new brown paper bag of mushrooms arrive from Oyster Creek Mushrooms.  It’s always a surprise and it’s always delicious.  Almost any mushroom will do in this recipe, and sometimes, in the winter, when our CSA is inactive, I use button mushroom which are also wonderful in this dish.

This happens to be one of E’s favorites and is in my cookbook, Sugar & Salt: The Blue Book.

Fettuccine with Chicken, Mushrooms, and Caramelized Onions

Fettuccine with Chicken, Mushrooms and Caramelized Onions
This recipe is perfect for using up leftovers from a whole roasted chicken. If you don’t have cooked chicken handy, you can use uncooked, boneless chicken – 1 to 1 1/2 pounds of chicken tenders, breasts, or thighs, cut into 1/4-inch slices. Just add the chicken at the same time as the mushrooms instead of at the end of the recipe and increase the cooking time to 10 minutes.

1 pound fettuccine
2 tablespoons extra virgin olive oil
3 cups sliced onions; about 2 small to medium onions
10 ounces mushrooms, sliced; about 4 cups
1 1/2 teaspoons kosher salt
several grinds fresh black pepper
1/2 cup white wine
1 cup heavy cream
3 cups cooked chicken, pulled into 1-inch pieces
1 ounce grated Parmesan cheese; 1/2 cup lightly packed

Following the instructions on the package, bring water for the fettuccine to a boil. While the water is heating, heat the oil in a large sauté pan over medium-high heat; once the oil is hot, add the onions. Sauté the onions for 20 minutes, reducing heat to medium-low when the pan begins to brown slightly. When the onions are tender and golden brown, add the mushrooms, salt, and pepper and sauté for another 5 minutes. Add the wine, return the heat to medium-high and bring to a boil. Begin cooking the pasta following the package instructions. Add the heavy cream to the onion/mushroom pan and bring to a boil again. Add the chicken and continue cooking for a few more minutes, stirring frequently, until the chicken is heated through; serve over the pasta with Parmesan as a garnish.

Serves 4 to 6 generously

P.S. Jean, if you are cooking for only 2 people, this recipe will freeze well.  Just saying.  🙂

Super Bowl XLIII – What’s on your menu?

Super Bowl Sunday has practically become a national holiday – only better.  It is remarkably free of all the stress of the Christmas and New Year’s holidays and one where we hang with family and friends and eat low-key, but really good food.  It’s all about good snacks as far as I’m concerned.  Beer and sodas are the beverages of the day and there’s no setting of an elaborate table required.  Even if you aren’t a football fan, it’s easy to get roped into the fun of it.  While I certainly would not qualify as a fan at this stage, I did grow up in a football household, so I understand the rules of the game and can yell at the referees and players with the best of them.  The beauty of Super Bowl Sunday is that one doesn’t even need to know what’s going on with the game or the teams to enjoy a day with friends; you just need the snacks, thank you very much. 

This is evidenced by the facts of the following story, one that will seem like sacrilege to some.  Some friends and I were talking about getting together for the event and I had to ask her who was playing – and then I had to ask whom the Cardinals were.  But I know the Steelers – at least I’m half informed…she asked me to do a little research before the game so I didn’t look like such a ditz to the rest of her friends.

Should you not be into football, grunting, testosterone, competition, this tapas menu will all make for great weeknight fare.  They ran on Wednesday in the Portland Press Herald Column.

Looking forward to spending time with friends this weekend

© 2009 Anne Mahle