posted by Southern 09-01-98 9:51 AM
Lemon Fettucini with Smoked Chicken Breast in Mascarpone Walnut Sauce
1 pound lemon fettucini
8 oz smoked chicken breast, sliced
4 oz fennel, cut into thin strips (julienne)
4 oz Cremini mushrooms, brushed and quartered
8 pieces of marinated baby artichokes (prepared as shown below)
8 oz of mascarpone-walnut sauce (prepared as shown below)
4 pieces of oven-dried plum tomatoes (prepared as shown below)
2 oz leeks, cut into thin strips
2 oz dry vermouth
Cut plum tomatoes in half. Toss with dried basil leaves, salt, pepper, and extra-virgin olive oil.
Place cut side up on a baking sheet, then oven-dry at 190 °F for about 4 hours.
Clean baby artichokes by cutting off top, removing tough outer leaves, and trimming bottom. Cut into halves.
Blanch in hot water and lemon juice (four parts water, one part lemon juice) until tender (about 3 minutes). Shock
in ice bath, then drain.
Marinate in 1/4 cup of ranch dressing and 3 tablespoons olive oil for 1 hour. Grill, then set aside.
To prepare mascarpone sauce, heat 3 ounces (oz) heavy cream.
Add 2 oz chicken stock, 2 oz chopped oven-roasted walnuts, 1 teaspoon vermouth, 1 teaspoon white wine, 3 oz mascarpone cheese, and 1 oz grated parmesan cheese. Bring to a boil.
Add 1 teaspoon dried basil leaves, season with salt and pepper, and thicken with cornstarch.
Put it all together by heating olive oil in a sauté pan, then adding leeks, mushrooms, chicken, artichoke hearts, and
tomatoes. Cook for about 2 minutes.
Deglaze with 2 tablespoons of dry vermouth. Add salt,pepper, and mascarpone walnut sauce. Bring to a simmer. Toss with lemon fettucini, cooked al dente. Top with shaved parmesan cheese before serving. Serves 4.
SOURCE: Renaissance Hotel in Washington D.C. Check out the original at Renaissance 5-Star Recipes
(http://www.renaissancehotel.com/recipes/dc2-2.asp)