Q: My husband and I recently had a fabulous dinner at La Grotta in the Crowne Plaza Ravinia. I would love to have the recipe for Fettuccine con Pollo Alla Padella. It was by far the best pasta I have ever tasted.

— Elaine Lehman, Sandy Springs

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A: The management at La Grotta was happy to send the recipe. The two La Grotta locations have different menus with signature touches but a lot of crossover in terms of ingredients. This dish is a perfect example. While the base of the sauce remains the same in both dishes, at the Ravinia location this dish is made with sautéed chicken and spinach. At the Buckhead restaurant, grilled chicken and porcini mushrooms are the featured components. The chef recommends prepping the ingredients beforehand. Instead of having three pans cooking at once, prepare the chicken and pasta earlier and combine everything just before serving.

— Jeanne Besser, for the Journal-Constitution

MAIN DISH

Fettuccine con Pollo alla Padella

Makes 6 servings Preparation time: 15 minutes Cooking time: 25 minutes

1 pound fettuccine

2 tablespoons butter

3 boneless, skinless chicken breasts

1/2 cup bleached all-purpose flour

3 tablespoons extra-virgin olive oil

3 cloves garlic, sliced lengthwise

4 Roma tomatoes, peeled, seeded and chopped

1 cup low-sodium chicken stock

1 cup (2 sticks) unsalted butter

1/2 cup fresh Parmesan cheese

1/4 pound spinach

Salt and pepper to taste

Prepare pasta according to package directions and set aside.

Meanwhile, in a medium sauté pan over medium heat, melt 2 tablespoons butter. Lightly "dust" chicken breasts in flour and cook for 5 to 10 minutes, turning regularly. Remove chicken from the pan and set aside to cool. When cool enough to handle, slice into strips and reserve.

In a large sauté pan, heat oil. Add garlic and sauté until softened. Add tomatoes and chicken stock. Bring to a boil and cook for 4 to 5 minutes, until partially reduced. Reduce the heat to low and melt butter. Add the reserved chicken and fettuccine, Parmesan and spinach and toss gently to combine. When spinach has wilted, add salt and pepper to taste and serve immediately.

Per serving: 808 calories (percent of calories from fat, 51), 30 grams protein, 70 grams carbohydrates, 4 grams fiber, 46 grams fat, 131 milligrams cholesterol, 319 milligrams sodium.

Is there a restaurant recipe you'd like to make at home? Tell us what you're looking for and perhaps we can help you get it. If we succeed, we'll have the recipe tested and adapted for the home kitchen, if necessary. Because of volume, we can't answer all inquiries. Send your request, along with address and phone number, to: Mail: Betty Parham, Food Department, The Atlanta Journal-Constitution, 72 Marietta St. N.W., Atlanta, GA 30303. E-mail: menu@ajc.com. Fax: 404-526-5509.