Chicken, Mushrooms and Sherry over Light Fettuccine Alfredo

Freshly made pasta cannot be compared to dry pasta. It is a completely different experience. If you do not have a pasta maker, buy the fresh pasta in the grocery for special occasions or when you have a delicate recipe such as this!
Light Fettuccine Alfredo with Chicken, Mushrooms and Sherry | Dishin' With Darla

Once you get this dish down your substitutions are endless. 

  • Pasta prep is a staple for so many dishes. Light (as a creamy pasta can go), flavorful and simple. Good for fish, chicken, beef, tomato sauces as well.
  • Vegetable sauce is basic too. Just remember it needs a couple components to work:
  • Root Vegetables- type of onion, garlic, shallots
  • Porous Vegetable to pick up flavor: mushrooms, soft squashes, legumes
  • One or two hard vegetables is enough: peppers, broccoli

Chicken, Mushrooms and Sherry over Light Fettuccine Alfredo

Freshly made pasta cannot be compared to dry pasta. It is a completely different experience. If you do not have a pasta maker, buy the fresh pasta in the grocery for special occasions or when you have a delicate recipe such as this!
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Main Course
Cuisine: Italian
Servings: 4 servings

Ingredients

  • 12-16 oz fresh pasta (Fettuccine, Linguini, Angel Hair, Taggatella, and Spaghetti all work)
  • 1 c shredded parmesan cheese
  • 1 egg yolk
  • Salt and white pepper
  • ½ c sour cream
  • 4 chicken breasts
  • ½ c flour
  • 1 t paprika
  • 1 t thyme
  • ½ t cayenne pepper
  • 12-14 green onions (chopped)
  • 4 cloves of garlic (minced)
  • 1 lb white mushrooms (sliced thinly, stems removed)
  • Sherry to taste
  • More parmesan to garnish
  • ½ c chicken broth
  • 3 T butter
  • 7 T LIGHT olive oil (to cook meat and veggies and for pasta)
  • 4 t salt
  • 4 t white pepper

Instructions

Making the Chicken

  • Preheat oven to 325 degrees
  • Place each breast between 2 pieces of plastic wrap
  • Lightly pound each breast to make the flesh more even throughout
  • Use a rolling pin or the flat side of a meat tenderizer
  • On a plate stir together flour, thyme, cayenne, 1t salt, 1t white pepper
  • Heat 3T oil in a large ovenproof skillet (if do not have or too small for all four, cook in patches and place on a oven proof casserole or baking sheet)
  • Dredge each breast in seasoned flour
  • Brown on each side for about 2 minutes each on medium high heat
  • Place in oven and cook for 15-20 minutes or until th internal temperature is 162
  • Remove from oven and sit in warm place

Making the sauce (while chicken is in the oven)

  • Saute green onions in 2 T oil for 5 minutes
  • Add mushrooms and cook for 2-3 minutes
  • Add garlic and cook for another minute.
  • Add 1T butter
  • Add broth
  • 1t of each Salt and white pepper to taste
  • SET ASIDE

Making the Pasta

  • Cook pasta adding a tablespoon of oil to the water, drain and put back in pot
  • Add 2 T of butter and 2 T of oil ( this is by taste, you can use much less for a lighter dish)
  • Add egg yolk
  • ½ c parmesan cheese
  • ¼ c sour cream
  • Toss to combine well
  • Taste to season, about a teaspoon of each salt and pepper to taste
  • Add more cheese, cream, salt and pepper as desired
  • Set on very low on stove (make sure it does not burn) – turn off and cover if gets too hot
  • Set Aside

Finish the sauce

  • Reheat the sauce
  • Add sherry starting with ⅓ c – add more as desired.
  • It cooks out quickly so do at the end and remove from heat.
  • Serve pasta and top with chicken, vegetable sauce
  • Garnish with more cheese and parsley as desired
  • ENJOY!!

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