“When we opened 411 West, we wanted to offer fresh, housemade pastas, so we invested in a pasta extruding machine from Italy,” says Chapel Hill Restaurant Group’s Greg Overbeck. “But that was only the first step. We needed innovative dishes that would set us apart from other restaurants that offered pasta, and our Executive Chef Susan Pickford presented the ‘Whole-Wheat Fett.’ I was blown away and immediately knew we would be offering a dish that would be strikingly different from any pasta dish in the Triangle. My kids and I still order it on a regular basis, and I love it as much as I did the first time I tried it almost 25 years ago.”
And don’t miss out on attending Taste the Event 2016 next year!
1/4 cup vegetable oil
1 lb. fresh chicken breast, sliced
2 cups fresh mushrooms, sliced
6 oz. sweet marsala wine
3 1/2 cups garlic cream sauce (recipe below)
3 Tbsp. rosemary butter (recipe below) Fettuccini, plain or whole wheat, cooked
1 cup (or to taste) parmesan cheese, freshly grated
Heat oil in sautee pan and sautee chicken. Add mushrooms and sautee briefly. Deglaze with marsala, and reduce until wine is almost evaporated and somewhat syrupy. Add garlic cream sauce and rosemary butter and heat through. Add cooked fettuccini and quickly toss. Turn onto warm plate and top with cheese.
Garlic Cream Sauce
2 Tbsp. oil
1 Tbsp. garlic, fresh chopped
1 tsp. salt
1/2 tsp. pepper
2 tsp. apple cider vinegar
1/4 tsp. Tabasco
1 cup dry white wine
1 cup chicken stock
6 cups heavy cream
Heat oil in small saucepan and sautee garlic briefly. Add salt, pepper, vinegar, Tabasco, wine and chicken stock. Reduce by half. Add heavy cream and reduce by half.
Rosemary Butter
1/4 lb. butter
1 Tbsp. fresh rosemary, finely chopped
1/2 tsp. salt
1/4 tsp. pepper
Add all ingredients to food processor or mixer, and process or mix until all ingredients are well combined.
