Fustini's Oils and Vinegars
Bravo Chicken and Fettuccini

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Bravo Chicken and Fettuccini


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Bravo Chicken and Fettuccini

Submitted by Corporate Chef Andy Stewart


  • 2 tablespoons Fustini's Garlic olive oil
  • 1 tablespoon butter
  • 2 chicken breasts boneless and skinless - cut into bite size pieces
  • 8 ounces mushrooms - sliced
  • 2 cloves garlic - minced
  • 1 shallot - minced
  • 2 ounce white wine
  • 1 cup heavy cream
  • 2-3 tablespoons grated parmesan cheese
  • Chopped fresh parsley
  • 3/4 cup Semolina flour
  • 1/4 cup all purpose flour
  • Pinch of salt
  • 1 egg
  • 2 tablespoons Fustini's Garlic olive oil
  • 2 tablespoons water


Step 1. 

Heat Fustini's Garlic EVOO and butter in a large skillet over low heat and add chicken.  Once chicken has browned on two sides, add mushrooms and turn heat to medium. Cook mushrooms until slightly brown and add garlic and shallot.  Cook for another minute then add wine and cook until all alcohol smells. Add cream and bring to simmer. Simmer until chicken is fully cooked and sauce has thickened slightly.  Remove from heat and add cheese. Toss with cooked pasta and serve with more cheese and parsley.

Step 2.  Fettuccini

Whisk together semolina, flour and salt.  Add EVOO, egg and water and mix until a dough forms.  Knead until smooth and elastic - 6 to 8 minutes. Place into a zip lock and let rest 30 minutes.  Roll to Fettuccini thickness and cut. Cook in boiling salted water for 2 minutes and use immediately

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