John Myers
Chicken and Boletus with Fettucine
The perfect chicken and boletus with fettucine recipe with a picture and simple step-by-step instructions.
- 2 Chicken breasts
- 3 tbsp Dried porcini mushrooms
- 1 Onion
- 2 Garlic cloves
- 1 small can Chopped tomatoes
- 2 Branches Rosemary
- 250 ml Dry red wine
- 1 tsp Brown sugar
- Salt
- Pepper from the grinder
- Chilli from the mill
- Olive oil
- 300 g Fettucine ribbon noodles
- Chop the chicken into small cubes and finely chop in the blitz chopper. Soak the mushrooms in lukewarm water for about 10 minutes. Peel the onion and garlic, rinse the rosemary and shake dry, strip off the leaves and finely chop with the garlic. Finely dice the onion. Heat the oil in a large non-stick pan. Fry the chicken in it over a high heat until crispy brown, stirring occasionally. Add onion, garlic, rosemary and sugar and fry for another 1-2 minutes. Deglaze with red wine, mix in the mushrooms and chopped tomatoes, simmer for 15 minutes over medium heat. Season with a little chilli, salt and pepper.
- In the meantime, bring plenty of water to the boil and season with salt. Cook the pasta in it according to the instructions on the packet. Then pour into a sieve and mix with the sauce in the saucepan. Spread on plates, serve immediately. Sprinkle with freshly grated Parmesan if you like.
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