Chicken Fettuccine With Nuts And Dill Recipes

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CHICKEN FETTUCCINE ALFREDO



Chicken Fettuccine Alfredo image

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

Kosher salt and freshly ground black pepper
12 ounces fettuccine
Olive oil, for tossing
12 ounces boneless, skinless chicken breast (about 2)
1 stick (8 tablespoons) unsalted butter
2 cups heavy cream
2 pinches freshly grated nutmeg
1 1/2 cups freshly grated Parmigiano-Reggiano

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 WITH FETTUCCINE



Chicken with Fettuccine image

I always have a package of frozen chicken breasts on hand for making this entree. But leftover chicken or turkey works fine.-Marilyn Janssen, Dawson Creek, British Columbia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

6 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon butter
1 tablespoon canola oil
1 medium onion, coarsely chopped
1/2 cup minced fresh basil or 1 tablespoon dried basil
4 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup chicken broth
1/2 cup heavy whipping cream
2 tablespoons dried parsley flakes
2 large tomatoes, diced
1 package (16 ounces) fettuccine

Steps:

  • Flatten chicken to 1/2-in. thickness. In a skillet, brown chicken on both sides in butter and oil; remove and set aside. In the same skillet, saute onion until tender. Add basil, garlic, salt and pepper; cook and stir for 2-3 minutes. stir in broth, cream, parsley an tomatoes. Return chicken to pan. Cover and simmer for 15 minutes or until chicken juices run clear. , Meanwhile, cook fettuccine according to package directions; drain. Arrange chicken over fettuccine; serve with sauce.

Nutrition Facts : Calories 537 calories, Fat 17g fat (7g saturated fat), Cholesterol 105mg cholesterol, Sodium 436mg sodium, Carbohydrate 60g carbohydrate (6g sugars, Fiber 5g fiber), Protein 39g protein.

HOMEMADE CHICKEN FETTUCCINE



Homemade Chicken Fettuccine image

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

8 ounces fettuccini pasta
2 tablespoons butter
3 skinless, boneless chicken breast halves - cut into chunks
8 ounces mushrooms, sliced
1 teaspoon garlic salt
⅛ teaspoon ground black pepper
1 ½ cups heavy cream
¼ cup grated Parmesan cheese

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

CHICKEN FETTUCCINE WITH NUTS AND DILL



Chicken Fettuccine with Nuts and Dill image

Categories     Chicken     Herb     Nut     Poultry     Sauté     Almond     Walnut     Fall     Simmer     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 14

2 pounds chicken tenders, cut in half crosswise
3 tablespoons olive oil
3 onions, diced
2 teaspoons ground coriander
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
2 cups whipping cream
3/4 cup chopped toasted walnuts
1/2 cup chopped toasted almonds
1/2 cup low-salt chicken broth
1 pound fettuccine
1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley

Steps:

  • Sprinkle chicken with salt and pepper. Heat olive oil in heavy large skillet over medium-high heat. Working in 2 batches, add chicken and sauté until cooked through, about 4 minutes. Transfer chicken to bowl. Add onions to skillet and sauté until tender and golden, about 9 minutes. Add coriander, salt, black pepper, and cayenne and sauté 3 minutes. Add cream, walnuts, almonds, and chicken broth; simmer 2 minutes. Remove from heat; cover to keep warm.
  • Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well. Return to pot.
  • Add sauce, chicken, half of dill, and half of parsley and toss to coat. Transfer to serving bowl. Sprinkle with remaining herbs and serve immediately.

FETTUCCINE WITH WALNUTS AND PARSLEY



Fettuccine with Walnuts and Parsley image

Provided by Ellie Krieger

Categories     main-dish

Time 25m

Yield 4 servings, serving size 2 1/2 cups

Number Of Ingredients 10

12 ounces (3/4 box) whole-wheat fettuccine
2/3 cup chopped toasted walnuts, 2 tablespoons reserved for garnish
1/4 cup olive oil
5 cloves garlic, minced
1/2 cup low-sodium chicken stock
1/2 cup chopped parsley leaves, plus more for garnish
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 ounce grated Parmesan (about 3/4 cup)
2 cups arugula leaves, gently packed

Steps:

  • Cook the pasta al dente according to package directions, then drain in a colander.
  • Meanwhile, toast the walnuts in a small dry skillet over medium-high heat until fragrant, stirring frequently, 3 to 5 minutes.
  • In the pot the pasta was cooked in, heat the olive oil over low heat, add the garlic stirring until soft and fragrant, 3 to 4 minutes (be careful not to burn it). Return the pasta to the pot, add the broth, all but 2 tablespoons of the walnuts, the parsley, salt and pepper and toss to combine, cooking over low heat for 1 to 2 minutes. Add 1/2 cup Parmesan and toss to combine. Arrange 1/2 cup of arugula leaves on each of 4 serving plates. Top each with about 2 cups of pasta. Sprinkle with remaining cheese, the reserved walnuts and more parsley. Serve hot.
  • Excellent source of: Protein, Fiber, Vitamin A, Vitamin C, Vitamin K, Iron, Manganese
  • Good source of: Folate, Copper, Magnesium, Calcium

Nutrition Facts : Calories 617 calorie, Fat 31 grams, SaturatedFat 4.5 grams, Cholesterol 1 milligrams, Sodium 409 milligrams, Carbohydrate 69 grams, Fiber 9.5 grams, Protein 16 grams, Sugar 4 grams

AWESOME DILL CHICKEN PASTA SALAD



Awesome Dill Chicken Pasta Salad image

This is great served on a bed of lettuce surrounded by sliced tomatoes and fresh fruit. Makes a wonderful summer entree.

Provided by Marie

Categories     Chicken

Time 20m

Yield 10 serving(s)

Number Of Ingredients 11

1 (16 ounce) package rotini pasta, cooked and drained
2 cups shredded cooked chicken
1 cup chopped celery
1/3 cup chopped onion
1 (10 ounce) package frozen peas, thawed
1 (1 ounce) package ranch dressing mix
2 cups sour cream
1 cup mayonnaise
1 cup milk
3 tablespoons minced fresh dill
1/2 teaspoon garlic salt

Steps:

  • In a large bowl, combine pasta, chicken, celery, onion and peas and mix together.
  • Combine dressing ingredients and whisk until smooth.
  • Pour over salad and toss to coat.
  • Cover and refrigerate for at least 2 hours for flavors to develop.

Nutrition Facts : Calories 447.2, Fat 21.1, SaturatedFat 8.4, Cholesterol 50.8, Sodium 266.8, Carbohydrate 47.5, Fiber 2.9, Sugar 4.3, Protein 17

CREAMY DILLED CHICKEN CASSEROLE



Creamy Dilled Chicken Casserole image

Quick and easy casserole with unique flavor combinations.

Provided by skippi

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Breasts

Yield 4

Number Of Ingredients 6

4 boneless chicken breast halves, cooked
1 (10.75 ounce) can condensed cream of chicken soup
½ cup milk
½ teaspoon dried dill weed
¼ cup sliced green olives
1 (10 ounce) package refrigerated biscuit dough

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place cooked chicken breasts in a 7x11 inch baking dish. Combine the soup, milk, dill weed and olives. Mix together and pour mixture over chicken. Top each chicken breast with 2 biscuits. Bake in the preheated oven for 20 minutes or until biscuits are golden brown.

Nutrition Facts : Calories 524.3 calories, Carbohydrate 37.4 g, Cholesterol 91.7 mg, Fat 24.1 g, Fiber 0.6 g, Protein 37.8 g, SaturatedFat 6.5 g, Sodium 1534.7 mg, Sugar 7.1 g

CREAMY PASTA WITH CHICKEN IN LEMON-DILL SAUCE



Creamy Pasta With Chicken in Lemon-Dill Sauce image

My number one recipe of all time. Found in Starweek magazine posted from the chef at the Unionville House restaurant. Easy, one-pot meal and so creamy and delicious. I like this served with with garlic bread but is pretty rich on it's own. *Double quantities if serving more than 4.

Provided by Madame Yes

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb medium pasta shell
1/3 cup white wine
1/4 cup extra-strong chicken stock
3 tablespoons fresh finely chopped dill
1 lb boneless skinless chicken breast, cut into small bite size pieces
1 1/2 cups whipping cream (35%)
1 lemon, juice of, fresh
grated parmesan cheese

Steps:

  • • In a large pot of boiling water, cook pasta shells for 3 minutes to partly cook them. Drain, rinse with cold water and set pasta aside.
  • •In a separate skillet over moderately high heat, add wine, stock, dill and chicken to pot; bring to a boil and then simmer, stirring occasionally until the liquid is reduced by half (~10 mins as the chicken will also release liquid).
  • • Add cream and lemon juice to the chicken and bring the liquid back to a boil. Add the drained pasta shells and simmer over moderately high heat, stirring constantly until the liquid is reduced by half again and the sauce has thickened (~5-7 mins).
  • • Add parmesan to the pasta and salt & pepper if desired.
  • • Stir to mix thoroughly and serve immediately.

Nutrition Facts : Calories 880.5, Fat 36.3, SaturatedFat 21.3, Cholesterol 188.6, Sodium 136.2, Carbohydrate 89.7, Fiber 3.7, Sugar 2.8, Protein 43.4

CHICKEN PILAF WITH DILL & PINE NUTS



Chicken pilaf with dill & pine nuts image

A wholesome, simple rice dish that's packed full of aromatic flavours

Provided by Good Food team

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 10

250g basmati rice
2 tbsp olive oil
1 onion , thinly sliced
2 skinless, boneless chicken breasts , cut into small cubes
½ tsp allspice
1 tbsp tomato purée
400ml chicken stock
small bunch dill , chopped
140g frozen broad beans or soya beans, defrosted under hot water
50g toasted pine nuts

Steps:

  • Rinse the rice until the water runs clear, then drain. Heat the oil in a medium pan and fry the onion for 5 mins. Stir in the chicken, allspice and tomato purée, and cook for 2 mins more. Add the rice, stock and half the dill, then bring to a boil. Cover, reduce heat slightly and simmer for 8 mins.
  • Stir in the beans and cook for 2-3 mins more until the rice is cooked and liquid has been absorbed. Stir in the pine nuts and remaining dill with some seasoning.

Nutrition Facts : Calories 475 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 30 grams protein, Sodium 0.39 milligram of sodium

CHICKEN AND FETTUCCINE



Chicken and Fettuccine image

Looking for a stress-free dinner? Then check out this delicious chicken and fettuccine topped with basil that's ready in just 35 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 6

Number Of Ingredients 6

8 ounces uncooked fettuccine
3 cups chopped cooked chicken
3 tablespoons olive or vegetable oil
1 teaspoon garlic salt
2 large tomatoes, chopped (2 cups)
Chopped fresh basil leaves, if desired

Steps:

  • Cook and drain pasta as directed on package.
  • Toss pasta and remaining ingredients except basil. Top with basil.

Nutrition Facts : Calories 315, Carbohydrate 27 g, Cholesterol 90 mg, Fiber 2 g, Protein 25 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 230 mg

BISTRO CHICKEN FETTUCCINE



Bistro Chicken Fettuccine image

This is one of my go-to weeknight meals made from pantry ingredients. Every bite makes me think of France. -Devon Delaney, Westport, Connecticut

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 15

1/2 pound uncooked fettuccine
2 tablespoons extra virgin olive oil, divided
1 pound boneless skinless chicken breasts, cut into 2-in. strips
1/4 teaspoon salt
1/4 teaspoon pepper
2 plum tomatoes, chopped
1/4 pound prosciutto, julienned
1 shallot, minced (about 2 tablespoons)
2 tablespoons finely chopped dried apricots
1/8 teaspoon crushed red pepper flakes
1/4 cup white wine or chicken broth
1 tablespoon Dijon mustard
1/2 cup crumbled goat cheese
1/4 teaspoon dried tarragon or 1/2 teaspoon minced fresh tarragon
1/4 cup chopped walnuts, toasted

Steps:

  • Cook fettuccine according to package directions for al dente; drain, reserving 1/2 cup pasta water. Transfer to a serving platter; keep warm., In a large skillet, heat 1 tablespoon oil over medium heat. Sprinkle chicken with salt and pepper. Add to skillet; cook and stir until no longer pink, 4-6 minutes. Remove chicken. Add remaining oil to skillet; stir in next 5 ingredients and saute 4-6 minutes. Return chicken to skillet., Stir in wine and mustard. Bring to a boil; cook until liquid is reduced slightly, 2-4 minutes. Pour chicken mixture over fettuccine; add cheese and tarragon. Toss to combine, adding enough reserved pasta water to moisten pasta. Top with toasted walnuts.

Nutrition Facts : Calories 561 calories, Fat 22g fat (6g saturated fat), Cholesterol 116mg cholesterol, Sodium 942mg sodium, Carbohydrate 45g carbohydrate (4g sugars, Fiber 4g fiber), Protein 42g protein.

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CHICKEN DILL FETTUCCINE RECIPE - RECIPEZAZZ.COM
2022-01-14 8 ounces dry fettuccine. 2 cups frozen broccoli florets. 1 cup chicken broth. 2 teaspoons cornstarch. 1⁄4 teaspoon lemon pepper seasoning 1/4 teaspoon ground black pepper. 1/2 teaspoon paprika. 12 boneless skinless chicken breast. 2 teaspoons oil. …
From recipezazz.com


CHICKEN AND PASTA WITH LEMON PESTO RECIPE - THE SPRUCE EATS
2022-07-05 Toss over medium heat until chicken is thoroughly cooked, and the mixture is hot. Add the peas and cook for 2 to 3 minutes longer until just warmed. Place the warm pasta in a serving bowl and top with the chicken mixture. In a small bowl, combine the remaining 3 tablespoons of pesto with the remaining lemon juice.
From thespruceeats.com


ONE POT PASTA WITH CHICKEN, FETA AND DILL - SWEET PEAS AND SAFFRON
2015-03-16 Instructions. In a 4 quart or larger pot, heat the olive oil over medium heat. Add the chicken, and saute for 5 or so minutes, until browned. Transfer chicken to a clean plate. Add the onion to the pot and cook, stirring occasionally, until soft translucent (5-7 minutes). Add the garlic and stir for one minute.
From sweetpeasandsaffron.com


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