Subj:  Chicken Fettuccine

From:  EBWATERS

Chicken Fettuccine

2 tbsp. plus 1 tsp. coarse kosher salt, divided
1 tbsp. extra virgin olive oil
1 1/2 c unsalted butter at room temperature, divided
1/2 pound medium white mushroom caps, sliced thin
1/2 C dry white wine
3 small cloves garlic, finely minced
` medium bell pepper, chopped
1 14 oz. can artichoke hearts, drained and sliced
1 pound boneless chicken breasts, skinned and cut in 
1/2 inch strips
1 pound fettuccine, fresh preferred
1/2 C freshly grated Parmesan cheese (or Parmesan/Romano 
mixture)
1 C heavy cream at room temperature
2 ounces pimentoes, diced
1 tbsp. coarsely ground black pepper

Bring a large pot of water to a boil and add 2 tbsp. 
salt and the olive oil to the water. In a
large skillet, melt 1/2 C butter over low heat. Add 
mushrooms and cook, stirring
occasionally until softened but not browned - about 
3 hours. Add 1 tsp. salt and stir. Add
wine, increase the heat and simmer until most of the 
wine has evaporated. Set aside on
a warm heat. In a large heavy skillet, melt 1/4 C butter 
over low heat. Add garlic and
cook over moderate heat, stirring occasionally, until 
barely softened, but not browned,
about 3 minutes. Add bell pepper and artichoke hearts 
and toss for about 1 minute to
soften, but do not cook through. Add additional 1/2 
C butter. Allow to melt and add the
chicken strips. Cook over moderate heat until chicken 
strips have lost their pink and are
evenly cooked. SEt aside on warm heat. Drop fettuccine 
into the boiling water and cook
al dente. or about 4 minutes for fresh or 10 minutes 
for dried. Drain well. Return cooked
fettuccine to the pot. Off heat, drain the butter from 
the chicken mixture into the
fettuccine and toss until the butter is absorbed. Toss 
with the cheese and gradually
incorporate cream, stirring until mostly absorbed. More 
butter may be added here if
needed. Drain mushrooms and add the chicken mixture, 
mushrooms, and pimentoes to
the fettuccine and toss. Transfer to a warm platter 
and serve hot with a fresh grinding of
black pepper and extra grated Parmesan cheese. 
YIeld=6-8 servings