4 large boneless, skinless chicken breast halves, seasoned with salt and pepper, cut into thin strips
6 ounces portobello mushrooms, chopped
3 tablespoons crushed garlic
1/4 cup white wine
3 cups whipping cream
3/4 cup freshly grated Parmesan and Romano cheese (mixed)
3 to 4 tablespoons Cajun seasoning
1 pound uncooked fettuccine, cooked al dente
Freshly grated Parmesan cheese for garnish
Grill chicken strips and sauté mushrooms in lightly greased skillet over medium
heat. Set aside.
To prepare sauce, combine garlic and wine in medium saucepan. Cook over medium-low
heat 3 to 5 minutes to reduce by about half. Add cream, increase heat slightly and
heat to 160 degrees F. At this point, mixture will come to a low boil.
Reduce heat to simmer; blend in cheeses and Cajun seasoning. Simmer 10 to 15
minutes, stirring occasionally. Remove from heat and keep warm.
Combine chicken strips, mushrooms and sauce in a 5-quart pot over low heat. Add
pasta; toss to coat. Simmer until sauce thickens slightly, 3 to 5 minutes, stirring
occasionally. Remove from heat; garnish with additional cheese.
Makes 4 servings.
Sauce can be prepared a day in advance and refrigerated until ready to
use. When ready to use, reheat over medium heat.