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Wednesday, April 22, 2009

Pasta Carrabba

3 boneless, skinless chicken breasts, halved
3 Tbsp. balsamic vinegar
1/4 extra virgin olive oil
1/8 cup fresh chopped basil
salt & pepper, to taste
3 Tbsp. butter
4 medium shallots (no substitutions)
2 cups cream
6oz. fresh mushrooms
1 cup frozen peas
salt & pepper, to taste
1 9oz. pkg. FRESH fettuccine
freshly grated Parmesan, to taste

1. Place halved chicken breasts side by side in a lightly greased baking dish. Drizzle with vinegar and oil. Sprinkle basil leaves over the breasts and season with salt & pepper. Refrigerate for at least 1 hour.
2. Bake chicken for 30 minutes at 350 degrees.
3.Peel and finely chop shallots. Saute in butter for 1 minute. Add cream and salt & pepper. Bring to a boil, then reduce until thickened to a light sauce. Add mushrooms and peas and cook an additional 2 minutes.
4. Cook pasta according to package (mine took 2-3 minutes), drain and shake out all excess water.
5. Thinly slice chicken, add to pasta, toss gently with sauce and top with Parmesan cheese. Serve immediately.