Fettucine via d'Oro with chicken, mushrooms, and basil cream from Smith & Hawken Gardeners' Community Cookbook by Victoria (Jenanyan) Wise

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kateiscoooking on July 28, 2020

    This was almost a five. I replaced the sauteed chicken breast with rotisserie chicken. Loved the pesto sauce.

  • Breadcrumbs on March 11, 2012

    p. 146 First use of this book and this recipe and both delighted! This recipe comes from a California Café of the same name and is fairly quick and simple to execute. I’ve never had or made a cream sauced pasta where the chicken pieces are floured and browned before adding the sauce ingredients. Once the chicken is cooked the dish comes together very quickly so it’s a good idea to get the noodles on to boil asap. We loved the freshness of the pesto-like mixture that’s stirred into the cream sauce and the strips of roasted red pepper atop the plated dish added a visual punch and a nice contrasting sweetness to the meal. I used king oyster mushrooms and they took this from good to great in my view as they added a meaty texture to a dish where the chicken is melt-in-your-mouth tender. Delicious but VERY filling. I’d make this again.

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