🫙 From the Spice Rack
Fettuccini Portofino Ambrosino
5 ounces egg fettuccini 5 ounces spinach fettuccini 1/4 pound butter 1 pint whipping cream 3 tablespoons chicken stock -- plus more as needed salt and freshly ground pepper -- to t...
maineasy
Ingredients7 items
Ingredients
- 5ounceegg fettuccini
- 5ouncespinach fettuccini
- 1/4poundbutter
- 1pint whipping cream
- 3tablespoonchicken stock -- plus more as needed
- 6medium-size mushrooms -- halved
- 1cupcoarsely chopped walnuts
Directions
- 1
5 ounces egg fettuccini 5 ounces spinach fettuccini 1/4 pound butter 1 pint whipping cream 3 tablespoons chicken stock -- plus more as neede
- 2
Stir in both types of noodles and cook al dente-tender, but with a faint crispness in the center
- 3
Melt the butter in a saucepan and add the cream
- 4
Heat to a simmer without allowing to boil
- 5
Stir in the chicken stock, salt and pepper
- 6
Add the drained noodles and mix well
- 7
Reduce the heat
- 8
Fold in the cheese