Chicken Fettuccine

I am usually just cooking for two but since this dish makes excellent leftovers, I always make more than would just serve two.

For the chicken part of the recipe, you can use whatever you want, in the amount of 1-2 cups of cut up chicken. Tonight I used a boneless, skinless breast that I cooked just until done - about 4 minutes per side. It was cut into smaller pieces before cooking, so it would cook evenly and be done in the center. I have also used rotisserie chicken from the deli for this, or one of those cans of cut up chicken you can buy. (A little bit bigger than a can of tuna.)

Here's what you will need:

Chicken, as mentioned above
1 C whipping cream
1/4 C honey
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp cayenne powder
1 tsp dill weed
2 Tbsp white wine (optional)
1/4 C sliced mushrooms8 oz. Fettuccine noodles
Myzithra or Parmesan cheese to your liking
Salt & pepper to taste

Prepare your chicken, if needed. Put on the water to boil and add the noodles. Follow the instructions on the noodle package.



To the skillet with your chicken, add the cream, garlic, onion, cayenne, dill and white wine. I don't always use the white wine, but when I do I'm glad for the little extra kick of flavor it gives. It doesn't taste like wine or alcohol but gives the dish a little something extra. (I usually buy one of those little bottles that comes in a 4-pack since I don't use white wine other than for cooking.)

Stir over medium heat and the sauce will start to thicken. Add the mushrooms, and if you like a cheesy flavor and texture add about 1/4 cup grated Myzithra cheese or Parmesan cheese. I prefer Myzithra, but it's not available everywhere. Save some for topping at the table.

Salt & pepper the sauce as you like. When the noodles are done, drain them and then add to the creamy mixture and stir. Let the mixture simmer over low heat for 15-30 minutes, stirring now and then. The longer it sits the more it will thicken.

Here it is plated with a green salad, some French bread and you can see it is topped with a very generous sprinkling of grated Myzithra cheese.