|
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.
|
