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Recipe info
Category: Pasta
Rating: 0.00
Contributor: myrna-oesterle
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Fettuccine with Chicken, Wild Mushroom and Goat Cheese Sauce
by Karen Haigh
Originally from: Bon Appétit Yearbook 1991
Serves 4

12 ounces fettuccine, cooked
3 tablespoons unsalted butter
2 garlic cloves
3 boneless chicken breasts, skinned, cut into 1" cubes
5 ounces fresh shiitake or oyster mushrooms, stemmed and sliced
3 tablespoons chopped green onion
3 tablespoons dry Madeira
1 1/4 cups whipping cream
3 1/2 ounces goat cheese, crumbled
salt and pepper


Melt butter in a heavy large skillet over medium-high heat. Add garlic and saute 30 seconds. Add chicken, mushrooms and green onions and saute 5 minutes. Add Madeira and stir 1 minute. Mix in cream and goat cheese and cook until sauce thickens slightly and chicken is cooked through, about 4 minutes. Season with salt and pepper. Add sauce to fettuccine and toss well. Serve immediately.
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