Chicken Mushroom Fettuccine Alfredo

My sister recently gifted me a packet of dried fettuccine pasta which she lugged back all the way from Italy. Instead of turning to my usual bolognese sauce (which I make by the gazillion and store in the freezer), I thought of making something new for the hub instead. I tried making an alfredo once, it was too creamy and heavy that the hub didn't enjoy it at all. This time round, I cut down on the portion of the diary products and it turned out absolutely delicious! I ain't sure if this is even an authentic alfredo recipe but it sure taste good. 

Serves 2

Ingredients:

2 portions of fettuccine, penne or spaghetti 

1 packet chicken fillet or chicken breast 

1 packet button mushroom, sliced 

1 small onion, diced 

2 cloves garlic, minced 

1/2 cup parmesan cheese, shredded 

1/2 cup milk

1/2 tablespoon flour 

3 tablespoon olive oil

1 tablespoon butter 

Salt

Pepper

Parsley 

Method:

- Bring a pot of salted water to boil. Add pasta and cook according to packet instructions. Drain and set aside, reserving 1/2 cup of the pasta water. 

- Season the chicken fillet or breast with salt and pepper. Heat a skillet with 2 tablespoons of olive oil on medium high heat. Pan fry the chicken until fully cooked. Slice into bite size and set aside. 

- Using the same skillet, add in 1 tablespoon of olive oil and 1 tablespoon of butter. Add in the minced onion and cook until the onion turn transparent. Add in 2 cloves of garlic and stir for a minute or so. 

- Add in the sliced mushroom and fry for another 3 - 4 minutes until mushrooms are soft. Add in 1/2 tablespoon of flour and stir for another minute or so. 

- Add in the sliced chicken and milk. Season with salt and pepper. The sauce will be rather thick which you can thin by adding the reserved pasta water. 

- Mix in the cooked pasta and parmesan cheese. Garnish with parsley and serve with more parmesan cheese if desired. 

Braised Chinese Mushroom with Spinach

I was in the mood of cooking up a Chinese banquet feast for myself. It was just one of those days that I wanted to feel a little special by having a table of full of dishes and I get to pretend that I've been invited to a banquet dinner. LOL. The dish would have been perfect if sea cucumber were included but unfortunately I didn't get to prepare that in time. As some of you may know, preparing sea cucumber is a tedious and time-consuming affair. Nah, don't think I can hold out that long.

Serves 3 - 4

Ingredients:

1 packet                 spinach, washed and drained
8 - 12 pieces          dried chinese mushroom, soaked, squeezed dry and stemmed
1 cup                      liquid from soaking the mushroom
1 tablespoon          chinese wine
1 tablespoon          oyster sauce
1 tablespoon           light soy sauce
1 teaspoon             sesame oil
1 teaspoon             sugar
1 teaspoon             cornstarch
1 tablespoon          cooking oil

Method:

Heat a pot with a tablespoon of cooking oil on medium high heat. Add in the prepared mushroom and give it a quick stir for about 2 to 3 minutes.

Mix all the seasoning excluding the cornstarch together. Pour the sauce mixture into the pot and bring to boil.

Lower heat and simmer covered for about 20 to 25 minutes. If using sea cucumber, add more water and increase the time to 40 minutes.

Meanwhile, bring a big pot of water to boil. Blanch the spinach for about a minute and drain. Arrange neatly on a plate.

Mix 1 teaspoon of cornstarch with 2 tablespoons of water. Pour into the pot of mushroom when done. Stir rapidly and turn off the heat.

Pour the mushroom and sauce onto the blanched spinach and serve.