Title: Fettuccini Portofino Ambrosino
Categories: Pasta Italian Grain Microwave
Yield: 6 Servings
| 5 | oz | Egg fettuccini |
| 5 | oz | Spinach fettuccini |
| 1/4 | lb | Butter |
| 1 | pt | Whipping cream |
| 3 | tb | Chicken stock, plus More as needed |
| | | Salt and freshly ground |
| | | Pepper to taste |
| 1/4 | c | Parmesan cheese |
| 6 | md | Mushrooms, Halved |
| 1 | c | Coarsely chopped walnuts |
| | | Grated parmesan cheese (optional) |
Wine: amarone. 1. Bring a large pot of salted water to a rolling boil.
Stir in both types of noodles and cook al dente-tender, but with a faint
crispness in the center. Drain. 2. Melt the butter in a saucepan and add
the cream. Heat to a simmer without allowing to boil. 3. Stir in the
chicken stock, salt and pepper. Add the drained noodles and mix well. 4.
Reduce the heat. Fold in the cheese; continue folding until the sauce
begins to thicken. If the sauce becomes too thick, add a little more
chicken stock. 5. Stir in the mushroom halves. 6. Turn out onto warmed
plates. Sprinkle with the walnuts. Add a twist of pepper over each
portion. Top with grated cheese if desired. This dish should be served
immediately to prevent coagulation of the sauce.