To-Die-For Fettuccine by 411 West’s John Dowse

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Photo by James Stefiuk

Rosemary Chicken With Whole-Wheat Fettuccine and Garlic Cream Sauce
By Jon Dowse of 411 West

Fettuccine by John Dowse

¼ cup vegetable oil
1 lb. fresh chicken breast, sliced
2 cups fresh mushrooms, sliced
6 oz. sweet Marsala wine
3 ½ cups garlic cream sauce (recipe below)
3 Tbsp. rosemary butter (recipe below)
Whole-wheat fettuccine, cooked
1 cup (or to taste) parmesan cheese, freshly grated

Heat oil in a saute pan and saute chicken. Add mushrooms and saute 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 fettuccine and quickly toss.

Turn onto a warm plate and top with cheese.

For garlic cream sauce

2 Tbsp. oil
1 Tbsp. garlic, fresh chopped
1 tsp. salt
½ tsp. pepper
2 tsp. apple cider vinegar
¼ tsp. Tabasco sauce
1 cup dry white wine
1 cup chicken stock
6 cups heavy cream

Heat oil in a small saucepan and saute garlic briefly. Add salt, pepper, vinegar, Tabasco, wine and chicken stock. Reduce by half. Add heavy cream and reduce by half.

For rosemary butter

¼ lb. butter
1 Tbsp. fresh rosemary, finely chopped
½ tsp. salt
¼ tsp. pepper

Add all ingredients to the food processor or mixer, and process or mix until all ingredients are well combined.

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Chapel Hill Magazine

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