Fettuccine Con Pollo Alla Romana Food

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FETTUCCINE CON POLLO



Fettuccine Con Pollo image

I found this somewhere on the internet and want to save here. Times are a guess as I have not prepared this yet.

Provided by TXOLDHAM

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons butter
2 tablespoons olive oil
1 lb chicken breast (chunked)
1/4 cup green onion (chopped)
1 teaspoon garlic (finely minced)
1/2 cup half-and-half
1/2 lb fresh mushrooms (thinly sliced)
1 (28 ounce) can canned tomatoes (chopped and drained)
1 cup frozen peas
1 teaspoon salt
1/4 teaspoon pepper (freshly ground)
1/4 cup fresh basil leaf (or 2 tbsp. dry)
1/2 lb fettuccine pasta (dry, or 1 lb fresh)
1/4 cup parmesan cheese

Steps:

  • Heat large saucepan of salted water to boiling. Heat butter and oil in large heavy skillet over medium heat. When foam subsides, add chicken, onions, mushrooms and garlic; cook, stirring occasionally, until chicken begins to brown, about 7 minutes.
  • Stir in cream, tomatoes, peas, salt, and pepper; heat to boiling over high heat. Reduce heat to medium and simmer until sauce is slightly thickened and chicken is cooked through, 3-5 minutes. Stir in basil and remove from heat.
  • Meanwhile, cook pasta in boiling water until tender, but still firm to the bite. Drain thoroughly and transfer to wide serving bowl. Pour sauce over pasta; sprinkle with Parmesan and toss to combine. Serve hot.

Nutrition Facts : Calories 613.7, Fat 30.2, SaturatedFat 11.1, Cholesterol 146.1, Sodium 1115.1, Carbohydrate 48.1, Fiber 4.2, Sugar 8.2, Protein 38.9

FETTUCCINE CON POLLO ALLA PADELLA



Fettuccine Con Pollo Alla Padella image

Make and share this Fettuccine Con Pollo Alla Padella recipe from Food.com.

Provided by Epi Curious

Categories     < 60 Mins

Time 35m

Yield 6 , 6 serving(s)

Number Of Ingredients 12

1 lb fettuccine
2 tablespoons butter
3 chicken breasts, boneless, skinless
1/2 cup all-purpose flour
1 tablespoon extra virgin olive oil
3 garlic cloves, sliced lengthwise
4 roma tomatoes, peeled, seeded and chopped
1 cup low sodium chicken broth
1 cup unsalted butter (2 sticks)
1/2 cup parmesan cheese, fresh
1/4 lb spinach, fresh
salt and pepper

Steps:

  • Prepare pasta according to package directions and set aside.
  • Meanwhile, in a medium saute 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 saute pan, heat oil. Add garlic and saute 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.

Nutrition Facts : Calories 835.9, Fat 49.8, SaturatedFat 26.6, Cholesterol 209.1, Sodium 250, Carbohydrate 65.8, Fiber 3.7, Sugar 2.8, Protein 32.3

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