Recipe of Speedy Saltimbocca w/Fettucine Alfredo & Asparagus

Hello everybody, hope you're having an incredible day today. Today, I will show you a way to prepare a special dish, Steps to Make Favorite Saltimbocca w/Fettucine Alfredo & Asparagus. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Saltimbocca w/Fettucine Alfredo & Asparagus, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Saltimbocca w/Fettucine Alfredo & Asparagus delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Saltimbocca w/Fettucine Alfredo & Asparagus is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Saltimbocca w/Fettucine Alfredo & Asparagus estimated approx 45 mins.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook Saltimbocca w/Fettucine Alfredo & Asparagus using 32 ingredients and 14 steps. Here is how you can achieve that.

My first experience with Saltimbocca was at a local restaurant. The dish had fettucine, onions, mushrooms, veal, prosciutto, and spinach in an alfredo sauce. When it was removed from the menu, I was forced to try to reproduce it myself. When I searched for recipes, I was surprised to discover that pasta and a alfredo sauce has nothing to do with the traditional recipe. Here, I've gone back to the basics. The chicken is served separately and I've created an Alfredo with shallots, mushrooms and spinach. Their's also had a tang to it, hence the lemon. Enjoy!

Ingredients and spices that need to be Take to make Saltimbocca w/Fettucine Alfredo & Asparagus:

1. Saltimbocca
2. 6 chicken breast halves, boneless & skinless
3. 1/3 tsp salt
4. 1/4 tsp pepper, freshly ground
5. 6 bunch sage, fresh
6. 6 slice prosciutto, sliced 1/16" thick
7. 1 cup all-purpose flour
8. 4 tbsp olive oil, extra virgin
9. Saltimbocca Sauce
10. 1 drippings from chicken
11. 2 tbsp olive oil, extra virgin
12. 2 tbsp butter
13. 1/2 cup Marsala, dry
14. 1/4 cup chicken stock
15. Pasta
16. 1 lb fettuccine noodles
17. 4 quart water
18. 2 tsp salt
19. Pasta Sauce
20. 2 tbsp olive oil, extra virgin
21. 2 tbsp butter
22. 6 shallots, thinly sliced
23. 2 packages Oyster mushrooms or 24 button mushrooms
24. 1 1/4 cup Marsala
25. 1 cup chicken stock or remainder of 15 Oz can
26. 2 1/2 oz or 65kg spinach, washed & dried
27. 1 juice from 1/2 lemon
28. 1/2 cup grated parmesan cheese
29. 2 tbsp all-purpose flour, mixed w/some of the stock
30. 1 cup heavy cream
31. Vegetables
32. 1 1/2 lb asparagus

Steps to make to make Saltimbocca w/Fettucine Alfredo & Asparagus

1. Start a pot of salted water for the pasta.
2. Assemble all ingredients.
3. Prep vegetables before beginning to cook the chicken.
4. Preheat oven to 200°F Fahrenheit. Preheat dinner plates.
5. Wash & dry the chicken. Place between plastic wrap and pound to 1/4 " thick.
6. Arrange the prosciutto on top of the chicken pieces. Arrange the sage leaves on the prosciutto. Use toothpicks to hold the sage on.
7. Dredge the chicken bundles in flour. Shake off any extra flour.
8. Heat half of the oil in a skillet. When shimmering, add 3 bundles, sage side down. Cook on medium high for about 3 minutes. Turn carefully and cook for 3-5 minutes more. Transfer to the preheated oven. *** Start the pasta now*** Enlist a helper to stir & watch the pasta and to start the steaming water for the asparagus. Also start step 9 now. Cook the next 3 chicken bundles and transfer to the oven. Set drippings aside until step 12.
9. Start this step at the same time as the pasta. If you have an electric skillet, it would help to relieve the congestion at the stove. Add olive oil & butter to a separate skillet. When shimmering, add the shallots. Cook for 1 minute then add mushrooms & cook till mushrooms sweat or about 6 minutes.
10. Add the Marsala and stock. Cook uncovered on medium high for about 3 minutes. Near the end add the spinach, parmesan & lemon juice. Add the flour/stock and bring back to a boil. Add the heavy cream. Blend well. Thin or thicken the sauce with stock or cream. Taste for seasoning, i.e. lemon, salt & pepper (can use a lot of pepper). Also, you can use more parmesan if your heart can take it.
11. While the Alfredo is cooking, steam the asparagus.
12. Drain the pasta and add to the alfredo sauce. Fold in and heat until the desired temperature.
13. Divide the pasta & sauce between the 6 plates and serve the chicken & asparagus on the side. Spoon the Saltimbocca sauce over the chicken.
14. Sorry for the lack of photos after step 7. It's kind of crazy at the end and I completely forgot.

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So that's going to wrap this up with this exceptional food Step-by-Step Guide to Make Award-winning Saltimbocca w/Fettucine Alfredo & Asparagus. Thank you very much for your time. I'm confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!