Gremolata Style Chicken pasta
|
What you need: 4 skinless chicken thighs 3 Tbsp olive oil 4 Tbsp butter 1/2 cup dry white wine 2 cup Shiitake mushrooms, diced 2 Tbsp capers, coarsely shopped 4 garlic cloves, minced ½ lemon with peel*, diced Small splash of white wine vinegar* 1 bunch parsley, de-stemmed and chopped 1 Tbsp Old World Italian Blend Salt and pepper to taste 10 oz fresh fettuccine (7-8 oz dried pasta) |
Method:
In a large skillet, heat olive oil and butter, add chicken first then the rest of the ingredients. Bring to a boil then reduce heat to a simmer. Flip chicken over from time to time to submerge all ingredients in liquid. Let simmer until chicken comes apart easily, about 20-30 minutes.
Meanwhile, cook pasta according to instructions.
Serve with freshly grated parmesan cheese.
* pickled lemon slices is an excellent substitute for the lemon and vinegar
In a large skillet, heat olive oil and butter, add chicken first then the rest of the ingredients. Bring to a boil then reduce heat to a simmer. Flip chicken over from time to time to submerge all ingredients in liquid. Let simmer until chicken comes apart easily, about 20-30 minutes.
Meanwhile, cook pasta according to instructions.
Serve with freshly grated parmesan cheese.
* pickled lemon slices is an excellent substitute for the lemon and vinegar