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Great recipe for Saltimbocca w/Fettucine Alfredo & Asparagus. My first experience with Saltimbocca was at a local restaurant. The dish had fettucine, onions, mushrooms, veal, prosciutto, and spinach in an alfredo sauce.

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Alright, don’t linger, let’s approach this saltimbocca w/fettucine alfredo & asparagus formula with 32 substances which are undoubtedly easy to obtain, and we have to process them at the very least through 14 measures. You should shell out a while on this, so the resulting food could be perfect.

Ingredients for Saltimbocca w/Fettucine Alfredo & Asparagus:

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

Wash basil and sage leaves and pat them dry with a napkin. Salt the meat slices and sprinkle them with nutmeg and white pepper. Clap the slices so that all spices stick to the meat. Roll the meat slices in flour.

Saltimbocca w/Fettucine Alfredo & Asparagus instructions:

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.

Get Fettuccine Alfredo Recipe from Food Network. Salt and freshly ground black pepper Classic Saltimbocca. In Italian, saltimbocca means "to jump in the mouth." The flavors in this veal dish do just that. Transfer the saltimbocca to a serving platter, remove the toothpicks, and keep warm. This is the best Alfredo sauce I have ever made and will be our sauce of choise from now on.

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