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Chicken Fettuccine Marsala

 

Welcome to my smoking meats recipes site. Visit my recipe list for the complete list of smoked foods. My smoked meats recipes will be changing indefinitely as I plan to improve existing recipes and add new ones on a continual basis. Whether you are new to smoking meats or you are a seasoned veteran, I hope to provide a little something for everyone. All recipes within this site will contain detailed preparation instructions and video shot in HD to clearly demonstrate the specific tips and techniques I used to smoke the meats. Be sure and stop in frequently and browse the smoking meats recipes. All new recipes will be tagged with “New Smoke” labels so you can quickly navigate to the recipes of interest. Remember… Cooking times will vary so always use a thermometer.

Good luck on your next smoke and feel free to email me with any feed back or smoking meats related questions you may have.  “Smoke it and they will come!”

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Recipe Information

Ingredients:

3.5 Lbs. Boneless Chicken Breast
1 3/4 Cup Beef Stock
1 Lbs. Baby Bella Crimini Mushrooms Sliced.
1/3 Cup Minced Sweet Onion
16 oz. Marsala Cooking Wine
1 Tbsp. Rosemary
1 Tbsp. Thyme
3 Tbsp. Parsley
1 1/4 Stick Butter
Extra Virgin Olive Oil
Course Sea Salt to taste
Course Ground Pepper to Taste
Garlic Powder to Taste
5 Tsp. Corn Starch (Approximately)

Cooked on the Yoder YS640 using quality "Southern Pecan" Bear Mountain BBQ Pellets

Bear Mountain Smoking and BBQ Pellets - Southern Pecan

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Preparation:

Smoked Chicken Fettuccine Marsala... Oh yeah! It's time to spoil yourself! This cook will take just over 2 1/2 hours.

Pre-heat your cooker to 240 degrees fehrienhight. In this cook I'm using "Southern Pecan" wood BBQ pellets by Bear Mountain. 

 We will start this recipe with one large 3 1/2 lbs. Boneless, skinless chicken breast. Rinse and pat dry them. Trim all the chicken breasts and place them in a large bowl. Pour a liberal amount of extra virgin olive oil over the chicken breasts and coat them using your hand.

 Finely chop 1 Tbsp. Rosemary, 1 Tbsp. Thyme, 3 Tbsp. Parsley. Mince 1/3 cup sweet onion.

Lay the chicken breast out on a greased smoking rack. Liberally apply Garlic Powder. Sprinkle on coarse sea salt and black pepper to your liking. Sprinkle on some minced Rosemary. Turn the breasts over and season the other side the same way.

Once your cooker reaches temp, place the chicken into the cooker. Let the chicken cook until the internal temp reaches 168 degrees. This will take approximately 2 1/2 - 3 hours.

Once the chicken reaches about 162 degrees, start making the Marsala sauce. In a large pan, melt 1 stick of butter. Add 1 lbs. of sliced Baby Bella Crimini mushrooms. Stirring occasionally, allow the mushrooms to cook down a few minutes then add the 1/3 cup minced sweet onion. Once the onions become translucent pour in 1 3/4 cup beef stock and 16 oz. Marsala Wine. Add the 1 Tbps. Thyme and stir. Add coarse sea salt and coarse ground pepper to taste. I added a couple pinches of each.

Bring to a boil over medium high heat then reduce heat to medium and continue to cook for about 15 to 20 minutes. You want to reduce the liquid by 1/3.

While you wait on the Marsala sauce... Start a large pot of water over high heat. Add about 2 Tsp. extra virgin olive oil to the water and a couple pinches of salt. Once the water comes to a boil, add in a box of Fettuccine noodles and allow to boil over high heat for 11 minutes. Stir the noodle occasionaly.

Keep stirring the the Marsala sauce as it cooks down down. Once it has cooked down 1/3 or 20 minutes, mix 3 Tsp. corn starch with a little warm water. Make sure no lumps are present. Add this to the Marsala sauce stirring it in thoroughly. This will thicken the sauce. If the sauce is not thickened to your liking add another 2 Tsp. of corn starch. Remember to mix with a little war water then stir it in. In my case I used a total of 5 Tsp. of corn starch. Stir the corn starch in thoroughly and remove the Marsala sauce from the heat.

By now the noodles should be done. Drain the noodles using a large colander. Pour the noodles back into the pot and add 2 Tbsp. butter to the noodles. Using a wooden spoon, gently stir the butter as it melts into the noodles. Once its evenly coating the noodles add 1 Tbsp. finely chopped parsley. Stir thoroughly.

The chicken should be done by now and should have reached at least 165 degrees F internal temp. I take mine to 168 degrees F. Remove the chicken from the cooker and let stand under foil for 15 minutes. Next slice the chicken breast across the breast into 1/8 -  1/4 inch slices.

Let's plate it up! Place an ample amount of noodles in the center of a plate. Slide your carving knife under the chicken breast slices and move them on top of the Fettuccine noodles. Spoon on at least two full spoons of the Marsala sauce on top of the chicken and noodles. Garnish the plate with a sprig of Rosemary for looks if you wish. Serve with garlic bread. Red wine or a amber ale go great as well.  

By now your kitchen ought to be smelling pretty damn good! I hope you enjoy this recipe as much as we did.

Thanks for viewing.

SmokigPit.com - Chicken Fettuccine Marsala Recipe - slow cooked on a Yoder YS640 Pellet smoker. - Trimming the chicken.

SmokigPit.com - Chicken Fettuccine Marsala Recipe - slow cooked on a Yoder YS640 Pellet smoker. - Seasoning the chicken.

SmokigPit.com - Chicken Fettuccine Marsala Recipe - slow cooked on a Yoder YS640 Pellet smoker. - mixing the marsala sauce..

SmokigPit.com - Chicken Fettuccine Marsala Recipe - slow cooked on a Yoder YS640 Pellet smoker. -  slicing the chicken.

SmokigPit.com - Chicken Fettuccine Marsala Recipe - slow cooked on a Yoder YS640 Pellet smoker. -  Saucing the chicken.

SmokigPit.com - Chicken Fettuccine Marsala Recipe - slow cooked on a Yoder YS640 Pellet smoker. -  The money shot!

 

 

 

 

 


 

 

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