21. VIA Tuscan chix

HOT HOT week and probably still too hot to bring up steamy fettucini in a mushroom alfredo sauce...but I'm going to anyway (coming from the girl who spent our heat wave sans air conditioning with a sticky baby around her neck, tough like that!). Two weeks ago my girlfriend and I caught up on life over dinner at a little Milwaukee restaurant on Downer known as VIA. It was my first times there so naturally I ask what the waiter's favorite thing on the menu is- it's a habit- and 20 minutes later a very delicious pasta dish. Now I hate eating pasta out (as in out of my kitchen)  just because I usually can make the same thing at home rather quickly and cheaper, but I kind of liked this dish-- enough to try and recreate it...so here goes...

                                      

Coloring on the greyhound

chicken breast: enough to feed the fam 

Mushroom sauce:

1 lb of crimini mushrooms and/or white ones 

1 shallot 

1 can of beef stock

sun dried tomatos- you can get them already dried and packaged, so one bag

2 tablespoons of flower 

a dash here and there of fresh oregano and thyme 

salt

pepper

1 package of yummy fettuccini noodles 

 8oz of marscapone cheese

1 cup of parmesan cheese

a dash of fresh basil 

2 minced garlic cloves 

1 stick of butter

Start by putting a pot of water to boil. Cook chicken over medium heat in a pan with butter and cover with lid. Remove cooked chicken set aside and add in chopped mushrooms and shallots- saute. Add flower and beef stock slowly (you want a nice thicker mushroom sauce) add sun dried tomatoes and herbs. Salt and pepper to taste. Drop in noodles (cook to packaging directions). In a sauce pan combine sauce ingredients and stir frequently. Cut chicken and mix in mushroom gravy sauce to coat. 

Combine fettucini with alfredo and top with chicken and mushroom sauce!

**I cook with a lot of "dashes" and "handfulls" and "sprinkles" so your own discretion is advised when using my recipes ** 

STICKY SWEAT...SWEET...