Pumpkin Fettuccini with Chicken

Total Time:
1 hr 32 min
Prep:
30 min
Inactive:
12 min
Cook:
50 min

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
  • Fettuccini:
  • 2/3 cup canned pumpkin, use a 15-ounce can and reserve the remaining for the sauce(recommended: Libby's)
  • 2 eggs
  • 1 1/2 teaspoons salt
  • 3 cups flour
  • 1/4 cup water
  • 2 tablespoons butter
  • 4 tablespoons olive oil
  • 2 garlic cloves, crushed
  • Chicken:
  • 1 cup Chardonnay
  • 1/4 cup olive oil
  • 1/4 teaspoon garlic salt
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 teaspoon dried basil
  • 1 1/2 pounds chicken breasts, boneless, skinless
  • Sauce:
  • 8 ounces mushrooms, cleaned and sliced
  • 2 tablespoons flour, plus 4 tablespoons
  • 6 tablespoons butter
  • 1 1/2 cups Chardonnay
  • 3 cups water
  • 1 ounce chicken bouillon
  • 12 fresh basil leaves, chopped
  • 1/2 teaspoon garlic powder
  • 14 ounces artichoke hearts, sliced in wedges
  • 2 ounces Gruyere
  • 2 ounces Parmesan
  • 2 ounces whipping cream
  • Grated Parmesan, for garnish
  • Fresh basil leaves, for garnish
Directions

Combine ingredients for the fettucine in a food processor except butter, oil and garlic. "Knead" the ingredients in the food processor for about 10 minutes to make a stiff smooth dough. Wrap dough in plastic wrap and let rest for 10 minutes. Roll flat with a rolling pin or pasta machine so that the dough is very thin and cut into noodles. Chill until ready to cook. (Can freeze extra pasta.)

For the Chicken: Combine Chardonnay, olive oil, garlic salt, salt, sugar, and basil to make a marinade. Clean and trim chicken breasts and add to marinade. Transfer marinade and chicken breasts into plastic bag and marinate overnight in refrigerator.

Preheat the grill.

Grill the chicken until cooked through. Remove from the grill, cool, slice chicken thinly and set aside.

To make the sauce: Toss mushrooms and 2 tablespoons flour together. In a large skillet over medium heat on stovetop, brown mushrooms in 6 tablespoons butter. Stir in additional 4 tablespoons flour and brown slightly. Add the Chardonnay and 3 cups water, and stir until thick. Add and stir in chicken bouillon, basil leaves,garlic powder and remaining pumpkin puree. Add chicken to sauce and cook slowly on low heat until ready to serve.

Before serving, add artichoke hearts, Gruyere cheese, Parmesan cheese and whipping cream to chicken and sauce.

To make the Fettucine: Bring salted water to a boil on stovetop and boil fettuccini noodles for 12 minutes until tender but firm. Brown the garlic in the butter and olive oil and toss together with cooked and drained noodles.

Serve sauce over noodles. Garnish with grated Parmesan cheese and fresh basil leaves.

A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representations as to the results.


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