This is a copycat recipe of the Fettuccine Carrabba served at the restaurant, but about as close as you can get at home. It's really not difficult at all to make ~ the important thing is to buy FRESH pasta at the store (or make your own), since Carrabba's is known for making their own wonderful fresh pasta every day. The photo is from Carrabba's menu |
2 boneless, skinless chicken breasts
3 TB balsamic vinegar……………..……2 TB extra virgin olive oil
2 TB fresh basil leaves (thinly sliced {chiffonade})
Kosher or sea salt and fresh ground black pepper to taste
SAUCE:
2 TB butter …………………………….…2 medium shallots (peeled & minced)
1-2 tsp. garlic, crushed or minced……....1 cup heavy cream
About 3 ounces fresh mushrooms
About 1/2 cup peas (fresh is best ~ frozen are ok, thawed but not cooked)
Kosher or sea salt and fresh ground black pepper to taste
PASTA:
About 1/2 small (9 oz.) pkg. fresh fettuccine (oh, go ahead and use more! You know you never use just the amount you’re supposed to!)
2 oz. fresh grated parmesan cheese
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Combine vinegar, oil & basil. Cut chicken breasts in half and put into a large plastic baggie. Pour the vinegar mixture over the chicken; sprinkle with some salt & pepper; then marinate overnight in the refrigerator. Grill the breasts (or bake in a 350 oven for 30 minutes). Let them rest, then thinly slice and set aside.
Saute shallots in butter for 1 minute; add garlic and saute about 1 minute until fragrant. Add cream, salt and pepper to taste. Then, boil to reduce slightly (to consistency of light sauce, just thick enough to coat a spoon). Add mushrooms, peas, and Parmesan cheese and cook another 2 minutes.
Cook pasta AL DENTE, drain but do NOT rinse. Add the chicken to the pasta and gently toss with sauce and Parmesan. Serve immediately. Serves 2.