Ingredients
Equipment
Method
Steps to Prepare Pasta Carrabba:
- Start by marinating the boneless skinless chicken breasts in a bowl with 6 tablespoons of balsamic vinegar, 1 cup of extra virgin olive oil, 1 minced garlic clove, and 1 cup of fresh basil leaves (or 4 teaspoons of dried basil). Add salt and pepper to taste. Coat the chicken breasts in this marinade and let them sit for at least 30 minutes, or up to 2 hours for deeper flavor.
- In a large skillet over medium heat, add the marinated chicken breasts and cook for about 6-7 minutes on each side or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside to rest before slicing.
- In the same skillet, melt 1 cup of butter over medium heat. Add the chopped shallots and sauté until they are translucent, about 3-4 minutes. Next, stir in 8 ounces of fresh sliced mushrooms and cook until they are tender. Then, add 2 teaspoons of minced garlic and cook for another minute.
- Pour in 2 cups of heavy whipping cream and bring the mixture to a gentle simmer. Stir in 1 cup of grated parmesan cheese until melted and smooth. Add 1 cup of frozen English peas and season the sauce with salt and pepper to taste. Let this simmer for about 5 minutes until it thickens slightly.
- Meanwhile, cook the fresh fettuccine according to the package instructions in a large pot of salted boiling water, typically for about 3-4 minutes. Once done, drain and set aside.
- Slice the cooked chicken breasts and add them to the creamy mushroom sauce. Toss in the cooked fettuccine and mix everything together until the pasta is well coated with the sauce.
- Serve your Pasta Carrabba hot, garnished with an extra sprinkle of fresh grated parmesan cheese and a few basil leaves on top for a pop of color. Enjoy!
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- Feel free to customize with seasonal vegetables or different proteins.
- Store leftovers in an airtight container for up to 3 days.