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Before you jump to Saltimbocca w/Fettucine Alfredo & Asparagus recipe, you may want to read this short interesting healthy tips about Are Superfoods Really As High-quality As Theyre Made Out To Be?.
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We hope you got benefit from reading it, now lets go back to saltimbocca w/fettucine alfredo & asparagus recipe. To cook saltimbocca w/fettucine alfredo & asparagus you only need 32 ingredients and 14 steps. Here is how you do it.
The ingredients needed to make Saltimbocca w/Fettucine Alfredo & Asparagus:
- You need of Saltimbocca.
- You need 6 of chicken breast halves, boneless & skinless.
- Provide 1/3 tsp of salt.
- Take 1/4 tsp of pepper, freshly ground.
- Get 6 bunch of sage, fresh.
- Prepare 6 slice of prosciutto, sliced 1/16" thick.
- Provide 1 cup of all-purpose flour.
- Provide 4 tbsp of olive oil, extra virgin.
- Take of Saltimbocca Sauce.
- Take 1 of drippings from chicken.
- Prepare 2 tbsp of olive oil, extra virgin.
- Use 2 tbsp of butter.
- Get 1/2 cup of Marsala, dry.
- You need 1/4 cup of chicken stock.
- Provide of Pasta.
- Provide 1 lb of fettuccine noodles.
- Prepare 4 quart of water.
- Prepare 2 tsp of salt.
- You need of Pasta Sauce.
- Provide 2 tbsp of olive oil, extra virgin.
- You need 2 tbsp of butter.
- Provide 6 of shallots, thinly sliced.
- Use 2 packages of Oyster mushrooms or 24 button mushrooms.
- Take 1 1/4 cup of Marsala.
- Provide 1 cup of chicken stock or remainder of 15 Oz can.
- Take 2 1/2 oz of or 65kg spinach, washed & dried.
- You need 1 of juice from 1/2 lemon.
- Get 1/2 cup of grated parmesan cheese.
- Take 2 tbsp of all-purpose flour, mixed w/some of the stock.
- Use 1 cup of heavy cream.
- Take of Vegetables.
- Prepare 1 1/2 lb of asparagus.
Steps 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 200F 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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