Yes, that really is what Hubby decreed upon tasting this dish. High praise indeed. I have made (and blogged about) Fettucine Bosciaola before but I really think I could love this version. It was quick, easy and absolutely delicious. The extreme reaction might have been because we were all starving hungry, it might have been because there hasn't been an awful lot of interesting food happening around here lately or it might have been well-deserved. I guess we'll find out next time I make it. Either way, I highly recommend this one!
Fettucine Boscaiola with Chicken
From Short-Order Cook
500g fettucine (I used about 350g, and I used spaghetti instead!)
1 tablespoon olive oil
1 medium brown onion, chopped finely
2 bacon rashers (strips) chopped finely
200g button mushrooms, sliced finely
1/4 cup dry white wine
2/3 cup cream
1 cup milk
1 cup thinly slice cooked chicken (I used about half of a cooked chicken)
1/4 cup finely grated parmesan cheese
2 tablespoons chopped fresh flat-leaf parsley
1. Cook pasta in large pan of boiling water, uncovered, until just tender; drain, reserving 1/2 cup of cooking liquid
2. Meanwhile, heat oil in large saucepan; cook onion, stirring, until soft. Add bacon and mushrooms; cook stirring, 1 minute.
3. Add wine, cream and milk; bring to a boil. Reduce heat; simmer, stirring 5 minutes. Add chicken; stir until combined.
4. Add pasta, cheese, parsley and reserved cooking liquid; toss gently over low heat until hot.