Fettuccine Alfredo Soup With Chicken Food

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.

CHICKEN ALFREDO SOUP

Steps:

• Add chicken broth, onion, and garlic to a large pot over medium-high heat. Cover and bring to a boil.
• Remove pot lid, and stir in fettuccine pieces. Cook about 10 minutes or until pasta is almost al dente and just slightly undercooked (it will continue to cook slightly as you add other ingredients).
• Stir in heavy cream and butter to pot while still over medium-high heat. Cook about a minute or until slightly thickened. Stir in chicken, baby spinach, and parmesan cheese. Cook another 2-3 minutes or until combined and heated through and spinach has wilted. Add salt/pepper to taste.

FETTUCCINE ALFREDO SOUP

Steps:

• In a 5- to 6-qt. Dutch oven heat butter and oil over medium-high. Add chicken, half at a time; cook and stir 2 to 3 minutes or until browned. Remove from pan. Add onions and garlic; cook 4 minutes or until onions are tender, stirring occasionally. Add broth. Bring to boiling. Stir in chicken and fettuccine. Return to boiling; reduce heat. Simmer 5 minutes, stirring occasionally. Stir in broccoli. Simmer 5 minutes more, stirring occasionally.
• In a small bowl stir together half-and-half and flour; stir into chicken mixture. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in 1/2 cup of the cheese. Season to taste with salt and pepper.
• Top servings with remaining cheese and basil.

FETTUCCINE ALFREDO SOUP WITH CHICKEN

Steps:

• Measure broth into a large microwave-safe bowl. Microwave on high for 5 minutes.
• Meanwhile, put the butter in a large pot or Dutch oven over medium heat to melt. While it melts, slice the chicken breasts into ¼-inch slices. Add the chicken to the melted butter. Stir. Mince garlic. Add to the chicken. Stir. Add flour to the chicken and stir.
• When the broth is done heating, add ¼ cup slowly to the chicken mixture. Stir. Add another ¼ cup and stir. Repeat until you've added about half of it. Then stir in the rest of the broth at once and add salt and pepper.
• Increase heat to high and bring the soup up to a boil. Add the fettuccine noodles and reduce heat to a simmer. Cook noodles until cooked through (Read package directions. It's usually 2-3 minutes.), stirring occasionally.
• Remove pot from heat. Stir in three-quarters of the Parmesan cheese and all of the mozzarella.
• Ladle soup into bowls and garnish with remaining Parmesan cheese.

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.

CHICKEN AND BROCCOLI FETTUCCINE ALFREDO WITH HOMEMADE FETTUCCINE

Steps:

• For the homemade fettuccine: Combine the flour and salt in a stand mixer fitted with the dough hook. Add the eggs and yolks and mix on medium speed. Turn the mixer off and scrape down the sides of the bowl, pushing the flour towards the center. Continue to mix on medium speed, repeating these steps until the dough comes together into a ball. If the dough sticks to the sides of the bowl, add flour, 1 tablespoon at a time, until it forms a cohesive ball. Knead the dough on medium-high for 3 to 4 minutes. When the dough is smooth, bright yellow in color and bounces back when pressed, transfer it to a lightly floured work surface. Knead by hand a few more times and then form into a ball. The dough should feel moist but not sticky; knead in more flour, 1 tablespoon at a time, as necessary. Wrap the dough in plastic wrap and refrigerate for at least 2 hours but no more than 4 hours.
• Fit the stand mixer with the pasta roller attachment and set to the widest setting (No. 1). Position the stand mixer with 2 to 3 feet of counter space to the left. Remove the dough from the refrigerator and divide into three portions. Work with one piece of dough at time, keeping the rest under plastic wrap so it doesn't dry out.
• With your fingers, press a portion of the dough into a roughly 5-by-2 1/2-inch rectangle. Dust lightly with flour on both sides. Turn the mixer onto low speed and feed the dough through the roller with the 2 1/2-inch parallel to the roller. Next, fold the two ends of the dough into the center so they just meet and then fold one half over the other so the dough closes like a book; this is called laminating the dough. Use your fingers to seal the two edges together, then once again shape the dough into a 5-by-2 1/2-inch rectangle. Dust the dough with flour and feed it through the roller a second time. Repeat by laminating the dough one more time and feeding it through the roller. Dust with flour and feed through the roller three more times, dust with more flour as needed.
• Adjust the roller to setting No. 3 and feed the dough through the roller twice. Adjust to setting No. 5 and feed the dough through two more times. At this point the dough will be over a foot long. Use your right hand to feed the dough through the roller and your left hand to catch the dough. Always be very gentle with the dough to prevent tearing. Be sure to feed the dough through the machine so that it does not fold onto itself. You can make small adjustments to how the dough is entering the roller by gently guiding it to the left or right. If the dough is too long to handle, simply cut it in half and work with a smaller portion.
• Finally, adjust the roller to setting No. 7 and feed the dough through another two times. After the dough has gone through the roller for the last time, dust it all over with flour and then fold it over itself and hold under a piece of plastic wrap. Repeat these steps with the remaining two pieces of dough.
• Replace the roller attachment with the fettucine cutter attachment. Dust a baking sheet with flour. Cut the rolled dough into 12-inch pieces and feed through the fettucine cutter on low speed. Twist the fettucine into a nest and place on the prepared baking sheet. Cover with plastic wrap while you cut the remaining dough. Lightly dust the tops of the fettucine nests with flour, cover with slightly dampened paper towel and then with plastic wrap. Hold at room temperature for no more than an hour or the pasta will dry out. (Makes 1 pound pasta dough.)
• For the chicken and broccoli alfredo: Place a baking sheet in the oven and preheat the oven to 450 degrees F.
• Mix the broccoli florets with 2 tablespoons of the olive oil, 1 teaspoon of the lemon zest, and salt and pepper to taste. Add the broccoli to the preheated baking sheet and roast until the lightly charred and tender, 18 minutes. Remove from the oven and let cool.
• Bring a large pot of water to a boil. Season with salt so that the water tastes like the ocean.
• Heat a 12-inch, high-sided pan over medium heat. Add the butter and the remaining 2 tablespoons olive oil. Sprinkle the chicken breasts with salt and pepper. When the butter is melted, add the chicken and cook until browned and cooked through, 4 to 5 minutes per side. If the chicken has browned on both sides but isn't cooked through yet, remove to a baking sheet and finish in the oven. Let cool and then cut into 1/2-inch pieces.
• To the same pan, add the minced garlic; cook until fragrant, 1 minute. Add the flour and stir to combine, scraping up the dark bits from the bottom of the pan. Whisk in 1 cup of the half-and-half, making sure the flour is completely combined, without any lumps. Whisk in the remaining 3 cups half-and-half, bring to a boil and cook for 3 to 4 minutes. When the mixture has thickened around the edges, but before your whisk leaves a trail behind it, add the remaining 1 teaspoon lemon zest and the Asiago and Parmesan, and whisk to combine. Turn the heat to low and season with salt and pepper. The sauce should have the consistency of a thick soup. If the sauce thickens too much, add a little of the pasta water to thin it out. Add the chicken and broccoli to the cheese sauce and hold over low heat.
• Meanwhile, cook to the pasta: Separate the strands of pasta on the baking sheet and add them to the boiling water. Cook for 30 seconds, or until the pasta floats to the top. Drain and add to the cheese sauce. Add the lemon juice and toss to combine. Garnish with parsley and serve immediately.

FETTUCCINE ALFREDO

Steps:

• Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain. Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat. Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.

CHICKEN BROCCOLI ALFREDO SOUP

Steps:

• In a heavy stockpot over medium heat, sauté onion and garlic in butter for 2-3 minutes; add flour and cook, stirring, for another 2-3 minutes until bubbly; gradually whisk in chicken broth and half & half; cook, stirring frequently, until thickened.
• Meanwhile, in a separate pan, add water to broccoli and bring just to boiling (the broccoli should be only partially cooked and not soft) then remove from heat; do not drain cooking water from broccoli.
• Add parmesan cheese to soup-base in stockpot; cook over low heat, stirring, just until cheese is melted; add cooked broccoli along with its cooking water, chicken, seasonings, and bow tie pasta to the stockpot; heat through.
• NOTES: 6 ounces bow tie pasta equals 2 1/4 cups before cooking and 3 cups diced chicken breast equals 1 ½ pounds before cooking. Also, decrease the salt by half if you happen to substitute full-sodium chicken broth in this recipe.

BEST CHICKEN FETTUCCINE ALFREDO

Steps:

• cube chicken and cook in 1/4 of butter. When chicken is cooked, take out and strain. Add remaining butter and melt in pot. Add cheese and milk. Add seasoning to mixture. Add back chicken to pot.
• Cook noodles on back burner. When noodles are cooked, strain and add back to noodles.
• Mix and Serve!

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.

CHICKEN FETTUCCINE ALFREDO

Steps:

• Cream the butter in a bowl with a wooden spoon until it is light and fluffy.
• Beat in the cream a little at a time, and then beat in 1/2 cup grated Parmesan cheese, a few tbsp at a time.
• Cover the bowl and set it aside (refrigerate if not ready to use, but bring to room temperature before use).
• Prepare the chicken and keep it warm.
• You can use leftover chopped cooked chicken, or dice skinless, boneless chicken meat and saute in olive oil or butter a few minutes until cooked but still tender.
• Season as you like.
• Set a large pasta bowl or casserole in a 250 oven to heat while you cook the fettucine.
• Bring the water and salt to a rolling boil in a large stock pot.
• Drop in the fettuccine and stir gently with a wooden spoon or fork for a few moments to prevent strands from sticking.
• Boil, stirring occasionally until the pasta is tender (soft, but al dente or resistant to bite).
• Immediately drain the pasta into a colander.
• Make sure it's completely drained before transferring to the hot pasta bowl.
• Add the chicken and the creamed butter and cheese mixture and toss with the fettuccine and chicken until every strand is well coated.
• Season with salt and freshly grated pepper.
• Serve at once and pass grated Parmesan cheese.

CHICKEN FETTUCCINE ALFREDO FROM ADVENTURES IN CHICKEN

Steps:

• Preheat the oven to 350 degrees F.
• Rub the chicken with the olive oil, salt, and 1/2 teaspoon of the black pepper. Place on a baking sheet and roast for about 1 hour, until the skin is golden and crisp and the juices run clear. Set aside to cool, then remove the meat from the bones and cut it into roughly 2-inch by 1-inch strips.
• Melt the butter with the garlic in a medium saucepan over low heat. Add the creme fraiche, milk, Romano, Parmesan, Asiago, and remaining 3/4 teaspoon black pepper and continue cooking, stirring constantly, until the cheese has melted and the sauce is smooth. Set aside.
• Cook the fettuccine noodles according to package directions until al dente. Top with the Alfredo sauce and chicken; garnish with basil leaves, if desired; and serve immediately.
• Recipe courtesy of Adventures in Chicken by Eva Kosmas Flores. Get the book here: https://www.amazon.com/Adventures-Chicken-Amazing-Recipes-AdventuresInCooking-com/dp/0544558200.