Recipe(tried): 518 West Whole Wheat Fettuccine

Annette, Thank you for sharing the recipe. Please post the recipes for the Garlic Cream Sauce and Rosemary Butter mentioned in the recipe and I'll add them here. - Betsy

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This is one of my all-time favorite dishes! Raleigh's News & Observer published Chef Nierman's recipe a few years ago:

WHOLE WHEAT FETTUCCINE
Makes 4 servings

1/4 cup oil (see Notes)
1 3/4 pounds boneless, skinless chicken breast
2 cups fresh mushrooms, sliced
6 ounces Marsala wine
1 recipe (about 3 1/2 cups) Garlic Cream Sauce (recipe follows)
3 tablespoons Rosemary Butter (recipe follows)
1 pound whole wheat fettuccine (see Notes), cooked and drained
Freshly grated Parmesan cheese, for garnish

Cut chicken into bite-sized pieces. Heat oil in a saute pan over medium-high heat. Add chicken, and saute about 2 minutes until lightly browned.

Add mushrooms, and saute for another 3 minutes.

Deglaze pan with Marsala, scraping up any brown bits in the bottom of the pan. Cook until liquid is nearly evaporated and somewhat syrupy.

Add Garlic Cream Sauce and Rosemary Butter. Heat, stirring to blend evenly, until warmed through.

Toss with fettuccine, sprinkle with Parmesan and serve immediately.

Note: The restaurant uses a blend of half olive oil and half canola oil. You can substitute dried pasta, or plain pasta for whole wheat with acceptable results.

Chef Nierman notes that a key to this dish's taste is the restaurant's fresh whole wheat pasta, for sale at the restaurant on a limited call-ahead basis.

GARLIC CREAM SAUCE

2 tablespoons oil*
1 tablespoon minced garlic
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon Tabasco sauce
2 teaspoons apple cider vinegar
1 cup dry white wine
1 cup vegetable stock
6 cups heavy cream

Heat oil in a saucepan over medium heat. Saute garlic briefly, being careful not to burn it. Add salt, pepper, Tabasco, vinegar, wine and vegetable stock. Bring to a boil and reduce by half. Add heavy cream and reduce by half. You should have about 3 1/2 cups sauce.

*The restaurant uses a blend of half olive oil and half canola oil. A premium cider vinegar is recommended.

ROSEMARY BUTTER

1/4 pound (1 stick) butter
1 tablespoon chopped fresh rosemary
1/2 teaspoon salt
1/4 teaspoon pepper

Blend butter, rosemary, salt and pepper in a food processor until well-combined. Leftover rosemary butter can be stored in the refrigerator for several days or in the freezer for much longer.

Leftover rosemary butter is great melted over grilled steaks or lamb chops.