Violino Ristorante in Edmonton puts a savoury spin on the classics just like this fettuccine, and in this dish we can see how excellent ingredients and a bit of technique can make a little kitchen magic happen. This recipe scales up really easily, so it can be a crowd pleaser or a solo treat.

Fettuccine Tavolino


Boxed or fresh fettucine pasta (around 200 g)

Canola oil for cooking

1 Tbs garlic, chopped

1 Tbs shallots, chopped

140 g chicken, roasted and cut into cubes

1 Tbs (15 mL) white wine

1 Tbs mixed herbs (rosemary, thyme, oregano), chopped

4 Tbs (60 mL) chicken stock

5 Tbs (75 mL) 35% heavy cream

2 Tbs (30 mL) béchamel sauce

½ Tbs Parmesan cheese, grated

1 Tbs unsalted butter

To taste salt and pepper

Micro Greens, for garnish


  1. Heat oil in pan on medium heat. Sauté garlic and shallots.
  2. Add chicken cubes, sauté well. Add white wine.
  3. Add fresh herbs, chicken stock, heavy cream and bring to a simmer.
  4. When simmering, add béchamel sauce and season with salt and pepper.
  5. When the sauce starts boiling, add Parmesan cheese and butter.
  6. Cook pasta, and toss noodles in sauce. Garnish with more Parmesan and micro greens.


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