Hey everyone, it’s Drew, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, saltimbocca w/fettucine alfredo & asparagus. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Fettuccine pasta topped with a homemade rich decadent alfredo sauce. There are certain recipes that are essential to have in your recipe box and one of them has to be a phenomenal Fettuccine alfredo recipe. Years ago, when I was teaching kids' cooking classes, this was one of the first things I taught.
Saltimbocca w/Fettucine Alfredo & Asparagus is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Saltimbocca w/Fettucine Alfredo & Asparagus is something that I’ve loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can have saltimbocca w/fettucine alfredo & asparagus using 32 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Saltimbocca w/Fettucine Alfredo & Asparagus:
- Make ready Saltimbocca
- Prepare 6 chicken breast halves, boneless & skinless
- Make ready 1/3 tsp salt
- Make ready 1/4 tsp pepper, freshly ground
- Get 6 bunch sage, fresh
- Make ready 6 slice prosciutto, sliced 1/16" thick
- Prepare 1 cup all-purpose flour
- Take 4 tbsp olive oil, extra virgin
- Prepare Saltimbocca Sauce
- Make ready 1 drippings from chicken
- Get 2 tbsp olive oil, extra virgin
- Get 2 tbsp butter
- Take 1/2 cup Marsala, dry
- Get 1/4 cup chicken stock
- Get Pasta
- Take 1 lb fettuccine noodles
- Make ready 4 quart water
- Prepare 2 tsp salt
- Get Pasta Sauce
- Prepare 2 tbsp olive oil, extra virgin
- Make ready 2 tbsp butter
- Make ready 6 shallots, thinly sliced
- Make ready 2 packages Oyster mushrooms or 24 button mushrooms
- Make ready 1 1/4 cup Marsala
- Take 1 cup chicken stock or remainder of 15 Oz can
- Make ready 2 1/2 oz or 65kg spinach, washed & dried
- Make ready 1 juice from 1/2 lemon
- Get 1/2 cup grated parmesan cheese
- Prepare 2 tbsp all-purpose flour, mixed w/some of the stock
- Make ready 1 cup heavy cream
- Take Vegetables
- Take 1 1/2 lb asparagus
A traditional, rich Alfredo is often a first-course, but can also be transformed into a satisfyingly hearty main dish by adding sautéed shrimp, grilled and sliced chicken, cubed smoked ham, and/or steamed vegetables. Pour over fettuccine; toss well to coat. Fettuccine Alfredo started off as the desperate attempt of Roman restaurant owner, Alfredo di Lelio, to find something that his pregnant wife, who had lost most of her appetite due to pregnancy, would be able to eat. So, he added some Parmesan cheese to an everyday Italian dish, fettuccine al burro.
Instructions to make Saltimbocca w/Fettucine Alfredo & Asparagus:
- 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.
The original Fettuccine Alfredo is easier that you think: simply boiled noodles, butter and freshly grated parmesan. Mixing the ingredients on a warmed platter will help them melt quickly to make a satiny sauce. For the best results, use dried pasta, which doesn't break. This fettuccine alfredo will be your new favorite pasta recipe because it's easy to make and insanely delicious. There's nothing good about it, except for how good it is.
So that’s going to wrap it up with this exceptional food saltimbocca w/fettucine alfredo & asparagus recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
