- 1/2 lb spinach fettucine, uncooked
- 2 chicken breasts, skinned, boned
- olive oil
- 2 cloves garlic, crushed
- 1/2 lb mushrooms, sliced
- 1/4 cup dry white wine
- 1 egg yolk
- 2 tbsp lemon juice
- 1/4 cup heavy cream
- salt and pepper
- parmesan
- Cook the noodles in boiling salted water, drain.
- Season the chicken breasts with salt and pepper.
- Saute the garlic and mushrooms in 1 tbsp olive oil for 5 minutes. Add the dry white wine.
- In a separate skillet, heat 1 tbsp olive oil and fry the chicken on both sides, until cooked but not dry.
- Stir the egg, and the lemon juice into the mushroom mixture. Heat on low, without bringing to a boil. Stir in the cream and then season with salt and pepper.
- Toss the sauce with the pasta and sprinkle in the parmesan. Check the seasoning.
- Serve the pasta, with the chicken breasts.