Fettuccine With Shiitake Sauce Chicken

Ingredients

1 oz pkg dried shiitaki mushrooms 1 tbsp olive oil 1/2 tsp dried rosemary, crumbled 3 each shallots, minced 1 cup beef stock or canned 1 unsalted beef broth 3 each boneless chicken breast 1 halves, cut in strips 2/3 cup freshly grated parmesan 1 cheese (about 2 ounces) 4 oz fresh shiitake mushrooms or 1 button mushrooms, sliced 1 roasted garlic toasts (see 1 separate recipe) 1 additional freshly grated 1 parmesan cheese 1 1/2 cup hot water 6 each bacon slices, minced 1 minced fresh italian parsley 1 salt and fresh ground pepper 1 1/4 cup half and half

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Preparation
 
Place dried mushrooms in medium bowl. Add hot water and let soak
until softened, about 30 minutes. Remove mushrooms from water,
squeezing the excess water back into bowl. Strain and reserve liquid.
Slice mushrooms, discarding stems. Heat oil in heavy large skillet
over medium heat. Add bacon and chicken and cook until fat renders,
stirring frequently, about 3 minutes. Add dried and fresh mushrooms
and rosemary and saute 3 minutes. Pour off half of fat. Add shallots
to bacon in skillet and saute 1 minute. Add dried and fresh mushrooms
and rosemary and saute 3 minutes. Add stock and mushroom-soaking
liquid. Boil until reduced to a glaze, about 10 minutes.
Add half-and-half and simmer until beginning to thicken, about 5
minutes.
Remove from heat (can be prepared 3 days ahead, cover and
refrigerate.) Add pasta to large pot of boiling salted water. Cook
until tender but still firm to bite, stirring occasionally.
Meanwhile, rewarm mushroom sauce over medium-low heat. Drain pasta.
Add to sauce and stir until coated. Mix in 2/3 cup parmesan. Season
with salt and pepper. Transfer to plates. Sprinkle with parsley.
Serve immediately with garlic toasts, passing additional parmesan
separately (see recipe for garlic toasts).

 

 
Servings: 4

 

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