Fettucine Wolf-Fredo

Recipe Ingredients

		Parmesan Cream Sauce
1 cup	237ml	Dry white wine
1/4 cup	36g / 1.3oz	Chopped shallots
1 teaspoon	5ml	Whole white peppercorns
1 teaspoon	5ml	Thyme sprig (small)
1 cup	237ml	Chicken stock
1 1/2 cups	355ml	Heavy cream
3/4 cup	109g / 3.8oz	Grated Parmesan cheese
1/2 teaspoon	2.5ml	Chopped fresh thyme leaves
1/2 teaspoon	2.5ml	Chopped fresh oregano
		Salt - to taste
		Freshly-ground white pepper - to taste
		Pasta and Chicken
8 oz	227g	Fettucine pasta - fresh or dried
2 tablespoons	30ml	Olive oil
1 teaspoon	5ml	Minced garlic
1/4 cup	36g / 1.3oz	Finely-diced pancetta
1/2 teaspoon	2.5ml	Chopped fresh thyme leaves
1/2 teaspoon	2.5ml	Chopped fresh oregano
1/4 cup	59ml	Chicken Stock - (see recipe)
1 tablespoon	15ml	Freshly-chopped parsley
1		Crushed red pepper flakes
		Salt - to taste
2		Boneless skinless chicken breast halves - grilled or broiled
		Thyme or oregano sprigs - for garnish

Recipe Instructions

First, make the Parmesan cream. In a medium saucepan over medium heat, combine white wine, shallots, peppercorns and thyme. Cook about 7 to 8 minutes or until mixture is dry.

Add chicken stock; continue to cook until liquid reduces by half. Add heavy cream and cook for about 2 minutes more or until sauce is slightly thickened. Strain sauce through a fine mesh wire sieve.

Pour strained sauce into a blender. Add grated Parmesan cheese, thyme and oregano; blend until smooth. Strain one more time through fine mesh wire sieve. Season to taste with salt and freshly ground white pepper.

Bring a large pot of salted water to a boil; cook fettucine until al dente. (Time will vary depending on whether you use fresh or dried pasta.)

Meanwhile, in a large skillet, over medium-high heat, heat olive oil. Add garlic and cook for about 1 minute. Add pancetta, thyme and oregano and cook for about 2 minutes more. Stir in chicken broth and deglaze pan. Stir in prepared Parmesan cream. Cook only until heated through. Remove 1/2 cup sauce and set aside; keep warm.

When fettucine is cooked, drain and add to sauce in skillet together with chopped parsley and crushed red pepper flakes. Stir to mix thoroughly. Season to taste with salt, if necessary.

Slice cooked, grilled chicken breasts on the diagonal.

Twirl or mound coated fettucine onto two hot plates. Fan out slices of chicken on top of pasta. Drizzle with reserved 1/2 cup of sauce. Garnish each plate with a thyme or oregano sprig.

This recipe yields 2 servings.

Source:
Wolfgang Puck at http://www.cooking.com/wolfgang/

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