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Chicken: Lemon Fettuccine with Smoked Chicken

Source of Recipe

Mimi's Archive


List of Ingredients

1 pound lemon fettuccini
8 ounces smoked chicken, sliced
4 ounces fennel, julienne cut
4 ounces cremini mushrooms, brushed and quartered
8 pieces marinated artichoke
8 ounces mascarpone walnut sauce
2 ounces leeks, cut thin strips
2 ounces dry vermouth


Recipe

Cut plum tomatoes in half. Toss with dried basil leaves, salt, pepper, and extra-virgin olive oil. Place cut side up on a baking sheet, then oven-dry at 190ºF for about 4 hours. Clean baby artichokes by cutting off top, removing tough outer leaves, and trimming bottom. Cut into halves. Blanch in hot water and lemon juice (four parts water, one part lemon juice) until tender (about 3 minutes). Shock in ice bath, then drain. Marinate in 1/4 cup of ranch dressing and 3 tablespoons olive oil for 1 hour. Grill, then set aside.

To prepare mascarpone sauce, heat 3 ounces (oz) heavy cream. Add 2 oz chicken stock, 2 oz chopped oven-roasted walnuts, 1 teaspoon vermouth, 1 teaspoon white wine, 3 oz mascarpone cheese, and 1 oz grated parmesan cheese. Bring to a boil. Add 1 teaspoon dried basil leaves, season with salt and pepper, and thicken with cornstarch. Put it all together by heating olive oil in a saute pan, then adding leeks, mushrooms, chicken, artichoke hearts, and tomatoes. Cook for about 2 minutes. Deglaze with 2 tablespoons of dry vermouth. Add salt, pepper, and mascarpone walnut sauce. Bring to a simmer. Toss with lemon fettuccini, cooked al dente. Top with shaved parmesan cheese before serving. Serves 4.