Oakland Trattoria Chicken Arrabiatta

  • 4 large boneless, skinless chicken breast halves, seasoned with salt and pepper, cut into thin strips
  • 6 oz portobello mushrooms, chopped
  • 3 Tbsp crushed garlic
  • 1/4 cup white wine
  • 3 cups whipping cream
  • 3/4 cup freshly grated Parmesan and Romano cheese (mixed)
  • 3 to 4 Tbsp Cajun seasoning
  • 1 lbs uncooked fettuccine, cooked al dente
  • Freshly grated Parmesan cheese for garnish
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Grill chicken strips and sauté mushrooms in lightly greased skillet over medium heat. Set aside.

To prepare sauce, combine garlic and wine in medium saucepan. Cook over medium-low heat 3 to 5 minutes to reduce by about half. Add cream, increase heat slightly and heat to 160 degrees. At this point, mixture will come to a low boil.

Reduce heat to simmer; blend in cheeses and Cajun seasoning. Simmer 10 to 15 minutes, stirring occasionally. Remove from heat and keep warm.

Combine chicken strips, mushrooms and sauce in a 5-quart pot over low heat. Add pasta; toss to coat. Simmer until sauce thickens slightly, 3 to 5 minutes, stirring occasionally. Remove from heat; garnish with additional cheese.

NOTE: Sauce can be prepared a day in advance and refrigerated until ready to use. When ready to use, reheat over medium heat.

Makes 4