CHICKEN FETTUCCINE ALFREDO
Classic and easy to make, this version of Alfredo doesn't use flour to thicken the sauce. Instead, it relies on a slight simmer and a heavy dose of cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
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
This chicken alfredo recipe is really unique as it doesn't use a thickening agent, and is very versatile!
Provided by Torrerizor
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy Alfredo Pasta Sauce Recipes
Time 25m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 790.7 calories, Carbohydrate 46.3 g, Cholesterol 244.6 mg, Fat 43.9 g, Fiber 3 g, Protein 53.3 g, SaturatedFat 25.9 g, Sodium 723.3 mg, Sugar 3 g
GRILLED CHICKEN FETTUCCINE
I got this recipe from the Idaho Press Tribune, and it was unlike any fettuccine recipe I'd ever seen. This is simple enough to make during the week and delicious. You could leave the fettuccine out of this recipe and eat it inside tortillas for great fajitas too. I left off the cheese topping, but it was heaven without.
Provided by AmyZoe
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix 1/4 teaspoon salt, pepper, and cumin together.
- Toss over chicken to coat.
- Grill chicken for 2 minutes, then turn 45 degrees and cook for another 2 minutes.
- Flip chicken over and repeat.
- Allow to cool for 5 minutes, then slice the partially cooked chicken into strips.
- Start boiling water for fettuccine.
- Add 1/4 teaspoon salt if desired.
- Follow directions on packaging for cooking time.
- Drain and set aside.
- Add canola oil to large pan over medium-high heat. Saute pepper strips.
- Add chicken and cook for at least 4 minutes.
- Add green onion, lemon juice, remaining 1/2 tsp salt, and diced tomatoes.
- After 1 minute, remove pan from heat and fold in guacamole mix and cooked fettuccine.
- Top with crumbled queso fresco or cojita cheese, if desired.
Nutrition Facts : Calories 501.3, Fat 20.2, SaturatedFat 4.1, Cholesterol 117.5, Sodium 523.9, Carbohydrate 48, Fiber 3.7, Sugar 2.9, Protein 32.2
GRILLED CHICKEN AND PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 9h15m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Bring a large pot of water to a boil and add salt. Cook the pasta according to the package directions.
- Cut the Perfect Grilled Chicken into strips. Heat over medium-high heat in a skillet until warmed through.
- In a saucepan or skillet over low heat, warm the cream and butter. Season with salt and pepper.
- Place half of the Parmesan into a large serving bowl. Pour the warm butter/cream mixture over the top.
- Drain the pasta and immediately pour it into the bowl. Toss a couple of times, and then sprinkle in the other half of the Parmesan. Toss to combine, thinning with pasta water if necessary. Top with the chicken slices.
- Delicious!
- Mix together the olive oil, honey, mustard, salt, thyme, oregano and lemon juice in a large shallow container.
- Pound the chicken breasts to uniform thickness and add them to the marinade. Cover and marinate in the fridge for at least 8 hours.
- Heat a grill pan over medium-high heat. Grill the chicken in batches until golden brown on the first side, 4 to 5 minutes. Flip and cook until golden brown on the other side and cooked all the way through, another 4 to 5 minutes. Let the chicken cool.
- Transfer the chicken to freezer bags individually and in pairs, so it's easy to defrost the exact amount you need. Yield: 24 servings
EARL'S GRILLATO CHICKEN FETTUCINE (FROM RECIPELINK.COM)
A really accurate recreation of the Grillato Chicken Fettucine that used to be on the Earl's Menu - years ago!
Provided by tjsailing
Categories < 60 Mins
Time 35m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Combine first 9 ingredients in a bowl and set aside.
- Brush Chicken with Oil and salt and pepper to taste. Broil with chicken 4 inches from heat - about 5 minutes on each side or until just cooked through. Reduce heat to 200°F to keep warm.
- Cook Fettucine.
- Saute tomato mixture in Olive Oil over moderat high heat about 2 minutes - until just tender - add whipping cream and brandy and simmer until slightly thickened.
- Pour over Fettucine - top with sliced chicken and fresh basil.
- Enjoy!
Nutrition Facts : Calories 800.7, Fat 66.1, SaturatedFat 20.1, Cholesterol 157, Sodium 889.9, Carbohydrate 15.6, Fiber 3, Sugar 6.8, Protein 28.9
GRILLED CHICKEN FETTUCCINE ALFREDO
This is the best Alfredo sauce that I have come across, and it's easy and quick as well. Reheats well for lunches the next day, that is if there is any left over. My daughter has celiac's disease so we use gluten free pasta and it still tastes wonderful.
Provided by teacherbev
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat countertop grill to high while rubbing chicken breast lightly with olive oil and sprinkle them with preferred season salt. Grill for 5 to 7 minutes, until completely cooked but still moist. Slice in even layers and set aside.
- Heat milk and cream in heavy saucepan over medium heat, stirring constantly so that it doesn't scorch any. When it just begins to bubble, turn off the heat and slowly whisk in the cheese until it is just melted and remove from heat.
- In a separate bowl, mix the yolks until just smooth, and then slowly drizzle in some of the cooled cheese sauce until egg yolks are the same temperature as the sauce. Be careful not to cook the yolks.
- Place cheese sauce back on very low heat and stir egg mixture in slowly until mixture reaches a slow simmer again. Remove from heat and let cool slightly (It will thicken as it cools down).
- Season with salt and pepper to taste and serve over your favorite pasta. Add chicken slices and ladle a little extra sauce over the top and serve.
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GRILLED CHICKEN FETTUCCINE ALFREDO (QUICK & EASY DINNER)
From bakeitwithlove.com
Ratings 4Category Chicken Dishes, Dinner Recipes, PastaCuisine American, ItalianTotal Time 30 mins
- Preheat grill or grill pan to medium-high heat and grease with olive oil. Season chicken with salt and pepper, then place seasoned side down onto the grill. Season the upward-facing side of your chicken breasts and grill for 5-6 minutes. Flip and cook the second side for 4-5 minutes or until no longer pink inside and the chicken has an internal temperature of 165 degrees F (74 degrees F). Remove chicken from grill and set aside to rest while cooking the sauce.
- Boil the pasta in a large saucepan or pot of salted water according to the package instructions. For perfectly al dente pasta, check the pasta texture 1-2 minutes before the full cooking time (per boxed instructions). Remove from heat when done, drain pasta, and set aside.
- In a large frying pan or non-stick skillet, warm the heavy cream over medium heat. Add the butter once the cream is warmed (and has formed a skin over the top) to melt into the cream.
- Add the Parmesan and Romano cheese (or just Parmesan, or a Parmesan/Romano blend) stirring until the cheese is melted. Add the garlic powder, taste, and add salt and pepper if desired.
GRILLED CHICKEN FETTUCCINE ALFREDO - SAVING ROOM FOR …
From savingdessert.com
5/5 (5)Total Time 1 hrCategory Dinner, Main DishCalories 828 per serving
- Mix all the marinade ingredients together (olive oil, vinegar, herbs, garlic, salt and pepper in a gallon-size zipper-lock plastic bag. Add the chicken breasts and turn to coat. Refrigerate, turning a few times, for at least 3 hours and up to 24 hours.
- Preheat gas grill on high with the lid closed for 15 minutes or until very hot. Clean the grill grate with a brush. Using tongs and paper towels soaked in vegetable oil, wipe the grates with the oil to prevent sticking.
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