Creamy Mushroom Fettuccine With White Wine And Chicken Nuggets

Nothing can stop me if my palate suddenly craves for a certain food.  Just like any loving dad who easily spoils his child by submissively giving in to his request however unreasonable they may seem to be, I too will find ways and means to satisfy and fulfill my hungry pang, no matter how unreasonable the situation turns out to be.

Two days ago, for no particular reason, I suddenly craved to have fettuccine pasta for breakfast. Though rushing for time and knowingly that there's nothing much left in the refrigerator, this hard headed bozo just bulldozed against the odds and finally managed to whip one out in a miniscule 20 minutes, yes from boiling the pasta to making the sauce....all from scratch!

I immediately made a quick browse on the net looking for something simple and fast to prepare.  So, here's the recipe my ravenous eyes scanned and caught.  In fact, there were abundant on the net and most of them were so simple to prepare that I did not even bother to have them bookmarked or jotted down.  As a result, I wasn't able to credit the source of the recipe.  I did try to find it back but gave up finally as it was just like looking for a needle in a haystack.     

As it's gonna be quick preparation, obviously there's no way I would have enough time to prepare the chicken pieces.  Instead, I substituted it with chicken nuggets.  Hey, surprisingly it turned to be just as good.  The flavour from the nuggets just complimented so well with the creamy pasta.  Slurp!  I would highly recommend that you try this for once if you are looking for a super quick meal.  While preparing the sauce, I  concurrently boiled my pasta and popped the frozen nuggets into the microwave to defrost them and subsequently into my mini oven to toast them.  By the time my sauce was ready, my pasta and the nuggets were also cooked.  Quickly, I dished them out onto a plate, sprinkled some pepper corns and voila, an elegant-looking pasta dish was waiting for me, all ready to put a big smile on my face.

Now, here the step-by-step method preparing the creamy white whine mushroom sauce..... 

Stir fry the garlic, then the mushroom

Add in the white wine and simmer for 5 minutes

Add in the thickened cream

Simmer until the sauce thickens to the desired consistency

Ingredients

(serves 3-4)

fettuccine pasta, boiled al dente

6 pcs chicken nuggets, oven baked

6 pcs button mushrooms, sliced

3 cloves of garlic, finely chopped

3/4 cup white wine

1 cup thickened cream

3 tbsp grated parmesan cheese

1 tsp oregano

1 tbsp sugar

salt and pepper

Method:

1. Boil the pasta as per packaging instruction.
2. Oven baked the chicken nuggets.
3. Stir fry the chopped garlic until golden brown.
4. Add in the sliced mushrooms and fry them until the sides are brown.
5. Add in white wine and simmer for about 5 minutes.
6. Add in the thickened cream.
7. Add in the grated parmesan cheese. (I omitted this)
8. Simmer the sauce until the it thickens to the desired consistency.
9. Add in salt and pepper.
10. Drizzle the sauce over pasta.
11. Top the dish with chicken nuggets & pepper corns.
12. Ready to dig in.

Grilled Chicken Thigh With White Wine Mushroom Sauce

This is one of my top favourite pasta dishes that I have ever prepared.  The sauce is light and creamy.  The taste of white wine is so apparent and it goes so nicely with the sauce.  Also, the chicken is simply delish and savoury.  Even the pasta itself is cooked al dente.  To me, all the ingredients just 'marry' one another so perfectly.  The chicken loves the sage.  The sage loves the mushrooms.  The mushrooms love the  sauce.  The sauce loves the pasta.  And more importantly, I LOVE THEM ALL!

I made two big batches of this during the Chinese New Year in February.  One for a group of my ex-students and the other just solely for myself.  Until today, I still have some of the sauce stored in my freezer.  Whenever I crave for it, I just bring it out and microwave it.  Just a matter of minutes, my ravenous appetite is pampered and satisfied.

One thing that made me really fall for this recipe is its calling for sage, a kind of herb that is hardly used in Asian cooking as compared to the more common ones like thyme, oregano, rosemary and peppermint to name a few.  Frankly, this is my first time tasting sage.  To me, it is just something like peppermint but less pungent.  Relatively mild.  Nice!

Whatever it is, I must thank Anyonita of Anyonita Nibbles for sharing this recipe.  You may find her write-up of this yummilicious dish here.  Well, for those who like pasta dishes, do give this arrangement a shot.  To put it simply, this recipe is just SIMPLE to the hands n TANTALIZING to the palate!     

The ingredients

The Chicken

3 pcs Chichen Thigh, deboned

Salt

Pepper

Fresh Sage, about a palmful, finely chopped

The Sauce

1 cup button mushroom, thinly sliced

Fresh Sage, about a palmful, finely chopped

Salt 

Pepper

Butter

1 can cream of mushroom 

1/2 cup white wine

1/2 cup water

1/4 cup full cream milk

Fettucine
Streaky bacon

The Methods 

1.  Rub each chicken thigh on bothe sides with salt, pepper and sage.  Marinate if for 30 minutes.

2.  Heat two tablespoons of  butter in a pan and saute the mushrooms until golden and crisp around

     the edges, about three to five minutes.

3.  Season the mushrooms well with salt, pepper and sage.  Set aside, leaving leftover liquid in 

     the pan. 

4.  De-glaze the pan with the white wine, swirling the pan until all the bits of leftover mushrooms

     and sage become unstuck from the bottom.

5.  Add in the cream of mushroom soup and water. Bring to boil.  Allow to bubble away until the 

     soup has reduced by about 1/3.

6.  Stir in the full cream milk, taste and adjust seasoning and add the mushrooms back.  Cover and

     let it simmer but not boil until ready to serve. 

7.  Place the chicken on the grill until cooked through.

8.  Meanwhile, make the fettuccine by following the instructions on the packet. 

9.  Once the chicken is cooked through and while it is still hot, rub with butter to give a nice glaze.

     Then, set aside.

8.  Cut the bacon into slices and saute with the remaining oil. Set aside. 

10. Serve the fettuccine first, followed by the sauce, topped with the and grilled bacon and 

      chicken. 

BON APPETITE!

Grilled Chicken Thighs with Easy White Wine & Mushroom Sauce

1.  Rub each chicken thigh on both sides with salt, pepper and sage. Allow to marinate at least 30 minutes.
2. Heat two tablespoons of the butter in a large pan and saute the mushrooms until golden and crisp around the edges, about three to five minutes.
3. Season the mushrooms well with salt, pepper and sage. Set aside, leaving leftover liquid in the pan.
4. De-glaze the pan with the white wine, swirling the pan until all the bits of leftover mushroom and sage become unstuck from the bottom.
5. Add in the cream of mushroom soup and bring to the boil. Allow to bubble away until the soup has reduced by about 1/3.
6. Stir in the double cream, taste and adjust seasoning and add the mushrooms back. Cover and let simmer but not boil until ready to serve.
7. Place the chicken on the grill until cooked through.
8. Meanwhile, make the fettuccine by following the instructions on the packet.
9. Once the chicken is cooked through and while it is still hot, rub with butter.
10. Serve the fettuccine first, followed by the sauce, topped with the chicken.

- See more at: http://www.anyonita-nibbles.co.uk/2014/01/grilled-chicken-thighs-easy-white-wine-mushroom-sauce.html#sthash.eKAzgJO5.dpuf