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One Bowl Chicken Fettuccini with Brussels Sprouts

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2 ounces fettuccine

1 tablespoon extra-virgin olive oil

4 cups sliced mixed wild mushrooms

4 cups thinly sliced Brussels sprouts

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1 tablespoon minced garlic

1/2 cup dry sherry

2 cups low-fat milk

2 tablespoons all-purpose flour

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

1 cup finely shredded Asiago cheese, plus more for garnish

Cook pasta in a large pot of boiling water until tender, 8 to 10 minutes. Drain, return to the pot and set aside.

Meanwhile, heat oil in a large skillet over medium heat. Add mushrooms and Brussels sprouts and cook, stirring often, until the mushrooms release their liquid, 8 to 10 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add sherry (or vinegar), scraping up any brown bits; bring to a boil and cook, stirring, until almost evaporated, 10 seconds (if using vinegar) or about 1 minute (if using sherry).

Whisk milk and flour in a bowl; add to the skillet with salt and pepper. Cook, stirring, until the sauce bubbles and thickens, about 2 minutes. Stir in Asiago until melted. Add the sauce to the pasta; gently toss. Serve in large bowl with more cheese, if desired.

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Denton (Denny) Newman Jr.
I've worked at the Brainerd Dispatch with various duties since Dec. 7, 1983. Starting off as an Ad Designer and currently Director of Audience Development. The Dispatch has been an interesting and challenging place to work. I'm fortunate to have made many friends, both co-workers and customers.
(218) 855-5889
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