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Wednesday, September 3

Featured Recipe: No. 3 (aka Green Noodles)

Today’s featured recipe is one of my favorite pasta dishes ever. It was No. 3 on the menu at American Grill, a restaurant in SLC, UT that has been out of business for some time now (sadly). Our family always just calls it No. 3 or Green Noodles, and we all love it. You’re gonna love it to.

PS to you parents out there…Cate, my 3-yr-old who has been quite picky about food lately, ate two servings of this tonight!!

Featured Recipe: No. 3 (aka Green Noodles)
 
Author:
Recipe type: Main Dish, Pasta
Ingredients
  • Spinach Fettuccine, 8 or 9 oz package
  • 1 boneless/skinless chicken breast, cubed
  • ~3/4 of a package of mushrooms, chopped
  • ~2.5 ounces prosciutto, chopped
  • Knorr Garlic & Herb sauce mix OR Cream + Basil Pesto
  • Feta cheese
Instructions
  1. Saute chicken & mushrooms in a bit of olive oil until chicken is cooked through and mushrooms have released all their fluid and it has cooked off.
  2. Cook fettuccine as directed on the package (I use fresh pasta). Drain.
  3. Pour about 1 pint of cream over the chicken and mushrooms and add basil pesto, about 1 small container. Alternatively, you can use the Knorr Garlic & Herb sauce mix - just follow the directions on the back but use about ⅓ more milk (so 2 cups instead of 1½ cups, for example).
  4. Let simmer until sauce thickens. At the very end add the prosciutto and feta cheese.
  5. Bon appetit!


23 Comments »

  1. 1
    Melissapher

    That looks tasty! I think I remember that restaurant; American Grill. My parents used to go there all the time for their tomato soup.

  2. 2
    Jane Maynard

    that’s right – I forgot about the tomato soup! 🙂

  3. 3
    Jessica

    Jane, this sounds (and looks) really good!

  4. 4
    G.

    yum! sounds great. BTW, I served your BBQ chicken pizza the other night to my family…it received rave reviews. Tonight, I’m making the Asian Spinach Pasta Salad..can’t wait to try it. Thanks for your great recipes. I forgot to post my menu this week…I’ll try again on Monday.

  5. 5
    Ann Marie

    I know I’m lame for sking but what is prosciutto? And do I have to use it, or does it affect the taste of the whole dish?

  6. 6
    Ann Marie

    Sorry for my typo.. ” Asking”

  7. 7
    Jane Maynard

    prosciutto is a dry-cured ham (italian word for ham). it’s a little stronger than ham, very thinly sliced. you could probably throw in a thin ham, but the flavor of the prosciutto is better.

    you could leave it out, but I have to say one of our favorite parts of the dish were the prosciutto bites you get every once in a while. it makes it more unique – and it tastes GOOD.

    you can get prosciutto almost everywhere nowadays. I usually get it at Trader Joe’s b/c it’s a little cheaper. It comes in small packages in the prepared meat section usually.

    hope that helps! 🙂

  8. 8
    Bill from Jersey

    Their tomato soup was the BEST!!!

    Many times when trying to re-create a restaurant dish you can’t ever get it right. This recipe was the closest we ever got….really love #3…

    BTW = this is not Bill from Jersey – this is MAWA..

  9. 9
    MaWa

    Speaking of a ‘fresh’ cream sauce – allow me to add one more comment about #3. When I make this I like to use the ‘from scratch’ cream sauce.

    I use a plain pesto mix (this is dry pesto mix that adds olive oil – this in not the pasta pesto mix.)

    Mix and add that to the sauteed chicken, mushroom and prosciutto – set aside. This allows the flavor to infuse the chicken while the sauce is made.

    I then add cream (yes, real cream) to the pan drippings and slowly cook until it is of sauce consistency.

    I add the chicken mix to the cream – heat through and serve over the pasta. Be careful not to
    ‘break’ the sauce by over heating.

    Very similar to Jane’s version but richer – and of course higher in calories.

    You will have to decide if the calories are worth it. I, the butter queen, think they are….although both versions are DELICIOUS!

  10. 10
    Stella

    This is going on my menu for this week!!

  11. 11
    Jane Maynard

    thanks for the sauce tips, mom! I just added your comments to the recipe on the main dishes recipes page. I was pretty sure you went the cream route…which is definitely tastier! but, like you said, anyway you do it is good. 🙂

  12. 12
    Cori

    Yum! Another great idea, thanks for sharing!

  13. 13
    Christy

    Jane, I’ve been stalking your blog on and off for a couple months now and I just had to try this recipe. I made it tonight, using regular fresh fettucine and omitting the mushrooms. It was FABULOUS! Thanks for sharing such great recipes on your site! I can’t wait to try more!

  14. 14
    Jenny

    jane, i was just browsing the newly organized recipes 🙂 and have always wondered where to find the spinach fettuccine pictured here! i’ve looked at all the grocery stores with no luck…but we’re in washington state so you might have a different one. ?????

  15. 15
    Jane Maynard

    you know what? my grocery store stopped carrying it recently! which kills me…this recipe and another have spinach fettucine and it really makes a difference in taste.

    so…I’m on a quest. if I find a good source, I will let you know. and vice versa!!

  16. 16
    Stacey Thomas

    This recipe sounds quite delicious, my husband and I are big pasta fans. I use spinach fettuccine often, with shrimp and an alfredo sauce. I was wondering, Jane, if you might have any tips on cooking the pasta a la dente, without the noodles clumping together at the ends?! I boil the water, add a little salt, a few drops of olive oil even…and I still find myself stringing through them to try and pull them a part! bleh! Is this avoidable? or do ya just have to deal with it? :o)

  17. good question!

    I do put some oil in my pasta water, but not because it helps with sticking (because it doesn’t) – it just keeps the pot from overflowing http://thisweekfordinner.com/2009/03/16/kitchen-tips-oil-in-pasta-water/

    what I find is as soon as I drain the water, I keep the pasta moving until I can get some butter or oil on the noodles…and if it’s something like this recipe that it’s going to get mixed with a sauce, then I get the sauce added to it as soon as the water is drained.

    don’t know if that’s helpful at all…hopefully it is! 🙂

  18. 18
    Cliff Walters

    My wife and I love this dish. Thanks for sharing it!

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