Chicken Boscaiola Recipe

A delicious and creamy pasta with chicken, mushrooms, parmesan, cream and herbs.

Yield: 4 servings

INGREDIENTS

1 pound boneless skinless chicken breasts cut into bite sized pieces
1 tablespoon extra virgin olive oil
1 tablespoon butter
½ pound bacon chopped (about 8 slices)
2 tablespoons butter
1 ½ cups sliced mushrooms (baby bella, button or shitake)
1 cup diced onions
1 clove chopped garlic
1/8 cup sherry
1 ¼ cups heavy cream
1 cup sour cream
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil (or 2 teaspoons fresh chopped)
1 Tablespoon fresh Italian flat leaf parsley chopped
½ cup grated parmesan cheese
1 pound fettuccini
1 Tablespoon fresh Italian flat leaf parsley, chopped to garnish dish

INSTRUCTIONS

1. In a large sauté pan over medium high heat, combine 1 tablespoon each of olive oil and butter until melted and frothy.
2. Working in two batches, add in chicken and brown on all sides, about 3-4 minutes per batch. Do not over cook. Remove chicken to a flat plate to cool and stop the cooking process.
3. Place the bacon in the same pan and cook until it is crispy. Remove to paper towels, chop and reserve.
4. Visit Chicken Boscaiola @ afamilyfeast.com for full instructions.

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