Oakland Trattoria Chicken Arrabiatta recipe

Source: Oakland Trattoria - Milwaukee, Wisconsin

4 large boneless, skinless chicken
    breast halves, seasoned with salt
    and pepper, cut into thin strips
6 ounces portobello mushrooms, chopped
3 tablespoons crushed garlic
1/4 cup white wine
3 cups whipping cream
3/4 cup freshly grated Parmesan and
    Romano cheese (mixed)
3 to 4 tablespoons Cajun seasoning
1 pound uncooked fettuccine, cooked al dente
Freshly grated Parmesan cheese for garnish

Grill chicken strips and saut� mushrooms in lightly greased skillet over medium heat. Set aside.

To prepare sauce, combine garlic and wine in medium saucepan. Cook over medium-low heat 3 to 5 minutes to reduce by about half. Add cream, increase heat slightly and heat to 160 degrees. At this point, mixture will come to a low boil.

Reduce heat to simmer; blend in cheeses and Cajun seasoning. Simmer 10 to 15 minutes, stirring occasionally. Remove from heat and keep warm.

Combine chicken strips, mushrooms and sauce in a 5-quart pot over low heat. Add pasta; toss to coat. Simmer until sauce thickens slightly, 3 to 5 minutes, stirring occasionally. Remove from heat; garnish with additional cheese.

Makes 4 servings.

NOTE: Sauce can be prepared a day in advance and refrigerated until ready to use. When ready to use, reheat over medium heat.