Fettuccine Fanelli is a different take on Fettuccine Alfredo. While an Alfredo sauce is thick and creamy, I wanted a thinner more flavorful sauce that delicately coheres to the pasta. A wonderful combination of shallots, garlic, baby spinach, white wine, heavy cream, chicken, and mushrooms build an elegant yet hardy and satisfying dish sure to please the palate of the masses.
As far back as I can remember food has been an integral part of growing up with my Mexican-Italian family in El Paso, TX. Every family gathering signifies Thanksgiving for us where we are thankful for the love and bond that we share while at the same time indulging in fine cuisine. My momma (Nona to the grandchildren) is the Executive Chef of our family’s home kitchen and has become a master of infusing food from both the Mexican and Italian cultures. She taught me that there were no rules and creativity is what makes cooking a form of art. My love for cooking made it easy to soak up what Nona has taught me and has stayed with me for many years. For the past 22 years, I have lived in Austin, TX and have been blessed with a whole new family consisting of my closest friends. I quickly became the one hosting the gatherings sharing with my friends the love that Nona has taught me. I have become the Executive Chef of my home kitchen now – well at least until Nona comes to town!
6 oz. Barilla fettuccine noodles
2 tbsp extra virgin olive oil
2 boneless (trimmed) chicken thighs
1 cup quartered crimini mushrooms
1 medium shallot, finely chopped
1 cup whole baby spinach
1 1/2 ounces of finely chopped basil
2 cloves of minced garlic
1 cup of heavy whipping cream
1/2 cup of dry white wine
1/2 cup shaved parmigiano-reggiano
1 whole head of garlic
Cook the pasta in a large pot of salted boiling water until al dente, stirring occasionally.
Season both sides of the chicken thighs with salt and pepper.
Heat extra virgin olive oil on high in a large sauce pan.
Sear both sides of the chicken thighs and remove from the pan onto a clean cutting board.
Add the garlic and shallots.
De-glaze the pan with the white wine.
Add the heavy whipping cream, mushrooms, and spinach to the pan.
Dice the semi-cooked chicken thighs and add to the sauce.
Simmer on high for about 15 minutes stirring occassionally.
Sauce is ready when it coats the back of a spoon (season to taste).
Pre-heat the oven to 385 degrees.
Slice the tips off of the head of garlic, drizzle olive oil over the top and wrap in foil.
Roast for about 20 minutes in the oven until the cloves are tender.
Combine with Barilla pasta in a large serving dish and drizzle with extra virgin olive oil. Coarsely shave parmigiano-reggiano over the dish. Serve with focaccia bread, slathered with roasted garlic and extra virgin olive oil.