Bistro Chicken Fettuccine Alfredo Food

BISTRO CHICKEN FETTUCCINE

Steps:

• Cook fettuccine according to package directions for al dente; drain, reserving 1/2 cup pasta water. Transfer to a serving platter; keep warm., In a large skillet, heat 1 tablespoon oil over medium heat. Sprinkle chicken with salt and pepper. Add to skillet; cook and stir until no longer pink, 4-6 minutes. Remove chicken. Add remaining oil to skillet; stir in next 5 ingredients and saute 4-6 minutes. Return chicken to skillet., Stir in wine and mustard. Bring to a boil; cook until liquid is reduced slightly, 2-4 minutes. Pour chicken mixture over fettuccine; add cheese and tarragon. Toss to combine, adding enough reserved pasta water to moisten pasta. Top with toasted walnuts.

CHICKEN FETTUCCINE ALFREDO

Steps:

• Cook fettuccini in a pot of salted water (4 qts water, 1 Tbsp salt,) according to package instructions then drain and set aside.
• Meanwhile, slice chicken into strips and season all over with salt and pepper. In a large skillet, heat 2 Tbsp olive oil over medium/high heat and sauté chicken until lightly golden and cooked through (5 min). Remove chicken from the pan and cover to keep warm.
• In the same pan over medium/high, heat 1 Tbsp olive oil and 1 Tbsp of butter. Add onion and sauté 3 min until soft. Add sliced mushrooms and sauté until soft (5-7 min), stirring frequently. Add garlic and sauté 30 seconds, stirring constantly.
• Add half-n-half and simmer over medium/high heat 8-10 min, or until beginning to thicken. Add chicken back to the pan, add 1/4 cup parsley and season sauce to taste (1/2 to 1 tsp salt and 1/4 tsp pepper).
• Add cooked pasta and stir to combine. Heat another minute until warmed through then turn off the heat, cover and let rest 10-15 minutes then stir and serve garnished with parsley.

SKILLET CHICKEN TORTELLINI ALFREDO

Steps:

• Preheat the oven to 425 degrees F.
• Heat the heavy cream, butter, nutmeg, 1 cup of the Parmesan and 1 teaspoon salt in a large ovenproof skillet over medium-high heat, whisking occasionally, until the cheese and butter are melted, 3 to 4 minutes. Add the tortellini and simmer until cooked through, 4 to 5 minutes. Add the chicken and sprinkle with the remaining 1/2 cup Parmesan.
• Bake until the chicken is just cooked through, the sauce has thickened and the top starts to turn golden brown, 10 to 12 minutes. Let stand for 10 minutes before serving. Sprinkle with the parsley.

CHICKEN FETTUCCINE ALFREDO

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions, about 8 minutes. Drain and set aside.
• Season the chicken with 1 teaspoon salt and some pepper. Dredge in the flour and shake off the excess. Heat the oil and butter in a large saucepan over medium-high heat until the butter melts. Carefully place the dredged chicken into pan. Add the grated garlic. Cook until the chicken is golden brown and cooked through, 4 to 6 minutes. Transfer to a plate and set aside.
• Pour the cream into the same pan and bring to a simmer. Stir in the Parmesan. Add the pasta to the mixture and toss to combine. Add the cooked chicken and gently toss. Garnish with the parsley and serve immediately.

EASY BISTRO CHICKEN

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add mushrooms and onions; cook 5 min., stirring occasionally. Stir in tomatoes, dressing and tomato paste.
• Add chicken; cover. Simmer on medium-low heat 12 min. or until chicken is done (165°F).
• Top with cheese and bacon; simmer, uncovered, 5 min. or until cheese is melted.

CHICKEN FETTUCCINE ALFREDO

Steps:

• Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente (tender but still slightly firm). Drain and toss with a splash of oil.
• Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper.
• Heat a large skillet over medium heat. Add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.
• Reduce the heat to medium. Add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.
• Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta and toss well. Season with salt and pepper. Serve hot in heated bowls.

BISTRO CHICKEN FETTUCCINE ALFREDO

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, cook chicken in large skillet sprayed with cooking spray on medium heat 5 min. Add peppers and onions; cook 5 min. or until chicken is done and vegetables are crisp-tender, stirring occasionally.
• Add tomatoes and Alfredo sauce; cook 5 min. or until heated through.
• Drain pasta. Toss with chicken mixture and bacon bits. Top with cheese.

CHICKEN FETTUCCINE ALFREDO

Steps:

• Cook fettuccine according to package directions. Meanwhile, in , a large skillet, saute chicken and onion in butter until chicken is no longer pink. Add the garlic, salt and cayenne; cook 1 minute longer. Stir in flour until blended., Gradually add the half-and-half, peas and cheese. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain fettuccine; toss with chicken mixture.

CHICKEN WITH FETTUCCINE ALFREDO

Steps:

• Cook fettuccine according to package. Drain.
• While fettuccine is cooking, prepare chicken.
• Heat 12-inch skillet; add 2 TBSP butter.
• Flatten chicken slightly.
• Salt and pepper chicken.
• Roll in flour, add to skillet.
• Cook and brown until juices run clear, about 10 minutes.
• Remove from skillet.
• Add to skillet 2 TBS butter, onions, and garlic.
• Cook 1 minute.
• Add cream, cook for 3 minutes until reduced a bit.
• Add cheese, parsley, and red pepper flakes. Stir well.
• Add last 1 TBSP butter and stir well.
• Bring back chicken and coat with sauce.
• Place chicken on plates, put fettuccine in sauce and swirl around to coat well.
• Add to plate with chicken.

EASY CHICKEN FETTUCCINE ALFREDO

Steps:

• Cook fettuccine in boiling water for 12 minutes.
• Meanwhile, in a large skillet, cook the bacon until crisp. Remove to paper towels to drain, reserving 1-2 tablespoons drippings.
• Saute the chicken in drippings until no longer pink. Add the mushrooms and green onions; cook until mushrooms are tender. Add garlic; cook 1 minute longer. Stir in the cream, cheese, paprika and pepper. Reduce the heat; simmer, uncovered, for 5-10 minutes. Stir in the reserved bacon.
• Drain fettuccine; place in a serving bowl. Add chicken mixture; toss to coat. Garnish with additional cheese.