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Name: Fettuccini Portofino Ambrosino
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 5 oz Egg fettuccini; 1 pt Whipping cream; Salt; Grated Parmesan cheese; 3 tb Chicken stock; plus more as; 6 Medium-size mushrooms;; 1/4 c Parmesan cheese; 1/4 lb Butter; 1 c Coarsely chopped walnuts; 5 oz Spinach fettuccini

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INGREDIENTS

5 oz Egg fettuccini
1 pt Whipping cream
Salt
Grated Parmesan cheese
3 tb Chicken stock; plus more as
6 Medium-size mushrooms;
1/4 c Parmesan cheese
1/4 lb Butter
1 c Coarsely chopped walnuts
5 oz Spinach fettuccini

INSTRUCTIONS

1. Bring a large pot of salted water to a rolling boil. Stir in both types of noodles and cook al dente-tender, but with a faint crispness in the center. Drain. 2. Melt the butter in a saucepan and add the cream. Heat to a simmer without allowing to boil. 3. Stir in the chicken stock, salt, and pepper. Add the drained noodles and mix well. 4. Reduce the heat. Folding in the cheese;continue folding until the sauce begins to thicken. If the sauce becomes too thick, add a little more chicken stock. 5. Stir in the mushroom halves. 6. Turn out onto warmed plates. Sprinkle with the walnuts. Add a twist of pepper over each portion. Top with grated cheese if desired. This dish should be served immediately to prevent coagulation of the sauce. AMBROSINOS NORTH SCOTTSDALE RD., SCOTTSDALE WINE: AMARONE From the . Downloaded from G Internet, G Internet.

NOTES

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Fettuccini Portofino Ambrosino

5 oz Egg fettuccini
1 pt Whipping cream
 Salt
 Grated Parmesan cheese
3 tb Chicken stock; plus more as
6 Medium-size mushrooms;
1/4 c Parmesan  cheese
1/4 lb Butter
1 c Coarsely chopped walnuts
5 oz Spinach fettuccini

1. Bring a large pot of salted water to a rolling boil.  Stir in both types  of noodles and cook al dente-tender, but with a faint crispness in the  center. Drain.    2. Melt the butter in a saucepan and add the cream.  Heat to a simmer  without allowing to boil.    3. Stir in the chicken stock, salt, and pepper.  Add the drained noodles  and mix well.    4. Reduce the heat.  Folding in the cheese;continue folding until the sauce  begins to thicken.  If the sauce becomes too thick, add a little more  chicken stock.    5. Stir in the mushroom halves.    6. Turn out onto warmed plates. Sprinkle with the walnuts.  Add a twist of  pepper over each portion.  Top with grated cheese if desired.   This dish  should be served immediately to prevent coagulation of the sauce.    AMBROSINOS    NORTH SCOTTSDALE RD., SCOTTSDALE    WINE:  AMARONE    From the <Micro Cookbook Collection of Italian Recipes>.  Downloaded from  G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (130g)
Recipe Makes: 6 Servings

Calories: 554
Calories from Fat: 467 (84%)

Amt Per Serving		% DV

	Total Fat 51.9g	69 %
	Saturated Fat 25.5g	127 %
	Monounsaturated Fat 13.7g
	Polyunsanturated Fat 8.9g
Cholesterol 129.1mg		40 %
Sodium 294.6mg		10 %
Potassium 203.3mg		5 %
Total Carbohydrate 16g		5 %
	Dietary Fiber 1.4g	6 %
	Sugars, other 14.6g
Protein 10g		14 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 554

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