Fettuccine With Venetian Chicken Sauce 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.

HOMEMADE CHICKEN FETTUCCINE

Steps:

• Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain.
• In a large skillet, brown chicken and mushrooms in butter until chicken is cooked through. Season with garlic salt and pepper. Add whipping cream and cook until thick, stirring constantly. Add parmesan cheese when at desired consistency. Serve over noodles.

FETTUCCINE WITH VENETIAN CHICKEN SAUCE

Steps:

• In a saucepan, bring chicken stock to a boil.
• Meanwhile, cut the chicken breasts into lengthwise strips about the width of a finger; drop the strips into the boiling stock.
• Cover and bring to a boil; decrease heat and simmer for 4 minutes.
• Remove the cover and set aside, allowing the chicken to cool in the liquid.
• When cool, transfer chicken to a cutting board and reheat the stock.
• Meanwhile, melt 1 tablespoon of the butter in another large saucepan.
• Stir in the garlic and cook over low heat until the garlic becomes golden.
• Add 1 cup water to prevent the garlic from browning; stir to combine.
• Add in carrots and salt; cook over moderate heat, stirring frequently, until the mixture is nearly dry with just a bit of water left.
• Be vigilant and stir constantly toward the end of this step to be sure the carrots do not brown at all.
• Add the hot stock and tomato juice; cover and bring to a boil; decrease heat, set the cover ajar, and simmer gently for 35 minutes or until the carrots are very soft.
• Puree with an immersion blender until you have a smooth puree; set aside.
• Cut the chicken strips lengthwise into 1/8-inch thick slices, then cut across to make 1/8 inch dice; add the chicken to the sauce and reheat gently.
• Bring a large pot of water to a boil; generously salt the water and add in the fettuccine.
• Cook, stirring often, until al dente; drain the pasta and transfer to a heated platter or shallow gratin dish.
• Toss with the remaining butter and fold enough sauce to coat the noodles generously.
• Sprinkle with Parmigiano-Reggiano; serve immediately; pass more cheese at the table.

FETTUCCINE WITH CHICKEN AND OLIVES

Steps:

• Bring a large pot of salted water to a boil. Season the chicken with salt and pepper. Heat the olive oil in another large pot over medium-high heat. Add the chicken and cook, turning once, until browned, about 7 minutes. Move the chicken to one side of the pot.
• Add the onion to the other side of the pot and cook, stirring, until just softened, about 2 minutes. Stir in the garlic; cook 30 seconds. Add the wine, olive brine and rosemary and cook, stirring everything together and scraping up any browned bits, until the liquid is mostly reduced, about 1 minute. Add the tomatoes, 1/2 cup water and a pinch of salt. Bring to a boil, reduce to a simmer and cook until the chicken is cooked through and the sauce is thickened, 8 to 10 minutes. Discard the rosemary; shred the chicken with 2 forks.
• Meanwhile, add the pasta to the boiling water and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
• Add the pasta, olives and 1/2 cup cooking water to the shredded chicken mixture. Cook over medium heat, tossing, until the pasta is well coated, 1 to 2 minutes, adding more cooking water as needed to loosen. Season with salt and pepper and stir in the parsley. Divide among bowls. Drizzle with more olive oil and top with parmesan.

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.

CREAMY CHICKEN FETTUCCINE ALFREDO

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, brush chicken with oil; sprinkle with pepper. Cook in large nonstick skillet on medium heat 5 to 6 min. on each side or until done (165ºF). Remove from heat.
• Cook pasta sauce in medium saucepan on medium-low heat 5 min. or until heated through, stirring frequently. While sauce is cooking, cut chicken into thin strips.
• Drain pasta; place in large bowl. Add 2/3 of the pasta sauce; mix lightly. Top with chicken and remaining pasta sauce.

LIGHTER CHICKEN FETTUCCINE ALFREDO

Steps:

• Combine chicken breasts and chicken broth in a saucepan over medium-high heat. Bring to a boil, cover, and reduce heat to low; simmer for 5 minutes. Turn breasts, cover, and simmer another 5 minutes. Remove from heat and let sit with the cover on for 15 minutes.
• Remove chicken breasts from the broth and set aside to cool, reserving the broth in the saucepan. Once the chicken is cool enough to handle, cut into bite-size slices.
• Return the chicken broth to medium heat and cook until reduced to 1 cup.
• Stir garlic, black pepper, and heavy cream into the reduced broth; bring to a simmer and remove from heat.
• Whisk egg yolks in a bowl until smooth. Beat 1 tablespoon of the warm cream mixture into the eggs until thoroughly incorporated; repeat until about 1/2 cup of the warm cream mixture is used.
• Whisk the warm cream and egg mixture back into the saucepan with the remaining cream mixture. Cook over medium-low heat, whisking constantly, until the mixture almost comes to a simmer and thickens, about 5 minutes. Season with salt and black pepper to taste.
• Bring a large pot of lightly salted water to a boil. Cook fettuccine in boiling water, stirring occasionally, until nearly cooked through, about 7 minutes. Drain.
• Stir parsley, 1 cup of Parmigiano-Reggiano, and cream mixture into the pasta. Remove from heat, cover, and let sit for a few minutes until thick.
• Fold chicken and 1 cup Parmigiano-Reggiano into the pasta mixture to serve.

FETTUCCINE WITH VENETIAN CHICKEN SAUCE

Steps:

• In a saucepan, bring chicken stock to a boil.
• Meanwhile, cut the chicken breasts into lengthwise strips about the width of a finger; drop the strips into the boiling stock or not if already cooked.
• Cover and bring to a boil; decrease heat and simmer for 4 minutes. Remove and let cool (skip if chicken is cooked)
• Meanwhile, melt 1 tablespoon of the butter in another large saucepan. Stir in the garlic and cook over medium heat until the garlic becomes golden
• Reheat the stock. Add 1 cup of water to the garlic butter mixture to prevent burning.
• Add carrots and cook until the carrots are nearly dry/making sure the mixture doesn't brown
• Add the hot stock and tomato juice; cover and bring to a boil; decrease heat, set the cover ajar, and simmer gently for 35 minutes or until the carrots are very soft.
• Puree in an immersion blender.
• Cut the chicken strips lengthwise into 1/8-inch thick slices, then cut across to make 1/8 inch dice; add the chicken to the sauce and reheat gently.
• Bring a large pot of water to a boil; generously salt the water and add in the fettuccine. Cook, stirring often, until al dente; drain the pasta and transfer to a heated platter or shallow gratin dish.
• Toss with the remaining butter and fold enough sauce to coat the noodles generously.
• Sprinkle with Parmigiano-Reggiano; serve immediately; pass more cheese at the table