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.
POACHED CHICKEN
Poaching is cooking in simmering water, so a low, slow boil is what you're looking for here. Poaching liquid can be as simple as salt (1 tablespoon kosher per 1/4 pound chicken and 3 to 4 quarts water), plus a few whole peppercorns and a bay leaf. I add root vegetables and herb stems to add more layers to my poached chicken and build a flavor-packed punch to chicken soup or something more complex like pulled chicken curries, pozole or rich, Italian white ragu for sturdy cuts of pasta.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 2h30m
Yield 4 cups of meat and 3 quarts of stock
Number Of Ingredients 12
Steps:
- To a large pot, add carrot, celery, garlic, leek, onion, lemon, bay, parsley, thyme, and peppercorns. Set the chicken into pot breast-side up, then add 3 to 4 quarts water to come up sides and just approach covering chicken, then cover and bring to boil. As soon as the pot boils, uncover and add salt, then turn down heat and simmer at low rolling boil, turning the whole chicken twice, every 30 minutes, 1 1/2 hours total. Let the chicken cool 30 minutes more in its own juice.
- Remove chicken from cooled broth into shallow dish and remove skin, then pull and remove meat from bones with the assistance of a paring or boning knife. Pull or chop the meat into small or bite-sized pieces.
- Strain the stock into a large container or bowl.
POACHED CHICKEN
Make and share this Poached Chicken recipe from Food.com.
Provided by Dancer
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place chicken in a large saucepan; add water and remaining ingredients, and bring to a boil.
- Reduce heat, and simmer, uncovered, for 5 minutes or until chicken is done.
- Remove from heat, let stand, uncovered, 20 minutes.
- Place chicken and poaching liquid in a large bowl; cover and chill, or, put just the chicken in freezer bags and freeze for another time.
EASY CHICKEN FETTUCCINE
Toss pasta with fat-free milk, vegetable oil spread and more for a super Easy Chicken Fettuccine. This chicken fettuccine is a quick main dish.
Provided by My Food and Family
Categories Pasta
Time 25m
Yield Makes 6 servings.
Number Of Ingredients 7
Steps:
- Cook fettuccine as directed on package; drain. Meanwhile, cook chicken in skillet sprayed with cooking spray until cooked through.
- Add milk and vegetable oil spread to hot fettuccine; toss until coated.
- Stir in chicken, grated topping and seasonings; toss lightly.
Nutrition Facts : Calories 300, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 40 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 21 g
CHINESE POACHED CHICKEN & RICE
A healthy Asian-inspired dish ideal for an easy dinner. Use the leftovers to make our cold chicken noodle salad for the next day.
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Number Of Ingredients 9
Steps:
- Put the sliced ginger, the garlic, peppercorns and half the soy in a large pan with the chicken legs. Add enough water to cover, and season with a little salt. Bring to the boil, then reduce to a low simmer, put on the lid and poach for 30 mins.
- Meanwhile, heat a pan and add the sesame oil and spring onions. Soften for 1 min, then remove from the heat and stir in the grated ginger and remaining soy sauce to make a relish.
- When the chicken is ready, remove from the pan, set aside 4 of the legs and chill for tomorrow. Add the pak choi to the poaching liquid and cook for 3-4 mins. Strain the poaching liquid to remove the ginger, garlic and peppercorns, reserving the liquid. Pull the skin from the remaining 4 chicken legs and discard. Tear the meat into thick pieces. Serve in bowls with rice, the pak choi, a ladle of the hot chicken broth, the spring onion relish and extra soy sauce, if you like.
Nutrition Facts : Calories 317 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 30 grams protein, Sodium 1.1 milligram of sodium
POACHED CHICKEN BREAST
Cook a chicken breast in an infused liquid for a beautifully tender, lightly seasoned piece of meat that's perfect for adding to salads, soups and sandwiches
Provided by Esther Clark
Categories Dinner, Main course
Time 20m
Number Of Ingredients 7
Steps:
- Tip the carrot, celery and garlic into a large saucepan. Tie the herbs together in a bunch with a piece of kitchen string, then add to the pan with the chicken breasts, water and 2 tsp salt (adding a little more water if it doesn't quite cover the chicken). Bring to the boil, then immediately lower to a simmer and cook over a very low heat for 10-12 mins, or until the juices run clear in the thickest part of the breast.
- Remove the pan from the heat and scoop out the chicken breasts from the poaching liquid. Slice or tear the chicken into pieces and use in salads, soups or sandwiches.
Nutrition Facts : Calories 133 calories, Fat 1 grams fat, SaturatedFat 0.4 grams saturated fat, Protein 30 grams protein, Sodium 0.31 milligram of sodium
ONE-POT POACHED SPRING CHICKEN
This simple one-pot chicken uses the whole bird and poaching keeps it succulent. Blast the skin with a blowtorch to make it golden and deliciously crisp
Provided by Tom Kerridge
Categories Dinner, Main course
Time 2h35m
Number Of Ingredients 16
Steps:
- Melt the butter in a small pan, discard the milky liquid, then pour the golden fat into a bowl and set aside - this is clarified butter. Heat oven to 150C/130C fan/gas 2. Sit the chicken in a large flameproof casserole dish, breast-side up, and arrange the potatoes and bacon around it. Pour over 1 litre of water. Add the thyme, pepper and bay, drizzle over the clarified butter and season everything with sea salt. Transfer the dish to the hob and heat until the liquid is starting to simmer. Cover the dish, cook in the oven for 1 hr 15 mins, then add the carrots and turnips. Pop the lid back on and put it back in the oven for another 35 mins.
- Scatter the peas, broad beans, onions and asparagus around the chicken, submerging them in the liquid, then cover and return to the oven for a further 10-15 mins or until the vegetables are just cooked.
- Remove from the oven, leave to stand for 5 mins, then carefully lift the chicken from the broth onto a board. If you want to crisp up the skin, blast it with a blowtorch. Stir the parsley and tarragon through the broth. Serve in the middle of the table with the vegetables and broth, and offer lemon wedges for squeezing over.
Nutrition Facts : Calories 578 calories, Fat 37 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 5 grams sugar, Fiber 8 grams fiber, Protein 36 grams protein, Sodium 0.7 milligram of sodium
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
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