Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a special dish, saltimbocca w/fettucine alfredo & asparagus. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Saltimbocca w/Fettucine Alfredo & Asparagus is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. They’re fine and they look fantastic. Saltimbocca w/Fettucine Alfredo & Asparagus is something that I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can have saltimbocca w/fettucine alfredo & asparagus using 32 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Saltimbocca w/Fettucine Alfredo & Asparagus:
- Take Saltimbocca
- Prepare 6 chicken breast halves, boneless & skinless
- Take 1/3 tsp salt
- Make ready 1/4 tsp pepper, freshly ground
- Take 6 bunch sage, fresh
- Take 6 slice prosciutto, sliced 1/16" thick
- Make ready 1 cup all-purpose flour
- Prepare 4 tbsp olive oil, extra virgin
- Prepare Saltimbocca Sauce
- Prepare 1 drippings from chicken
- Make ready 2 tbsp olive oil, extra virgin
- Take 2 tbsp butter
- Prepare 1/2 cup Marsala, dry
- Take 1/4 cup chicken stock
- Make ready Pasta
- Prepare 1 lb fettuccine noodles
- Get 4 quart water
- Make ready 2 tsp salt
- Make ready Pasta Sauce
- Prepare 2 tbsp olive oil, extra virgin
- Prepare 2 tbsp butter
- Get 6 shallots, thinly sliced
- Get 2 packages Oyster mushrooms or 24 button mushrooms
- Take 1 1/4 cup Marsala
- Make ready 1 cup chicken stock or remainder of 15 Oz can
- Take 2 1/2 oz or 65kg spinach, washed & dried
- Make ready 1 juice from 1/2 lemon
- Get 1/2 cup grated parmesan cheese
- Prepare 2 tbsp all-purpose flour, mixed w/some of the stock
- Get 1 cup heavy cream
- Take Vegetables
- Prepare 1 1/2 lb asparagus
Instructions to make Saltimbocca w/Fettucine Alfredo & Asparagus:
- Start a pot of salted water for the pasta.
- Assemble all ingredients.
- Prep vegetables before beginning to cook the chicken.
- Preheat oven to 200°F Fahrenheit. Preheat dinner plates.
- Wash & dry the chicken. Place between plastic wrap and pound to 1/4 " thick.
- Arrange the prosciutto on top of the chicken pieces. Arrange the sage leaves on the prosciutto. Use toothpicks to hold the sage on.
- Dredge the chicken bundles in flour. Shake off any extra flour.
- Heat half of the oil in a skillet. When shimmering, add 3 bundles, sage side down. Cook on medium high for about 3 minutes. Turn carefully and cook for 3-5 minutes more. Transfer to the preheated oven. *** Start the pasta now*** Enlist a helper to stir & watch the pasta and to start the steaming water for the asparagus. Also start step 9 now. Cook the next 3 chicken bundles and transfer to the oven. Set drippings aside until step 12.
- Start this step at the same time as the pasta. If you have an electric skillet, it would help to relieve the congestion at the stove. Add olive oil & butter to a separate skillet. When shimmering, add the shallots. Cook for 1 minute then add mushrooms & cook till mushrooms sweat or about 6 minutes.
- Add the Marsala and stock. Cook uncovered on medium high for about 3 minutes. Near the end add the spinach, parmesan & lemon juice. Add the flour/stock and bring back to a boil. Add the heavy cream. Blend well. Thin or thicken the sauce with stock or cream. Taste for seasoning, i.e. lemon, salt & pepper (can use a lot of pepper). Also, you can use more parmesan if your heart can take it.
- While the Alfredo is cooking, steam the asparagus.
- Drain the pasta and add to the alfredo sauce. Fold in and heat until the desired temperature.
- Divide the pasta & sauce between the 6 plates and serve the chicken & asparagus on the side. Spoon the Saltimbocca sauce over the chicken.
- Sorry for the lack of photos after step 7. It's kind of crazy at the end and I completely forgot.
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