Colorful Chicken Fettuccine Recipes

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.

EASY CHICKEN FETTUCCINE

Steps:

• Melt butter in skillet and saute chicken which has been cut into 2 inch chunks.
• When chicken begins to take on color, add garlic and green onions.
• Saute a few minutes being careful not to burn garlic Add remaining ingredients except parsley, cover and simmer over low heat until mixture thickens (you may need to add a little more parmesan cheese if you like it thicker) and chicken is tender and cooked all the way through.
• Serve over cooked and drained fettuccine.
• Sprinkle with fresh parsley, lots of cracked black pepper and additional parmesan cheese if desired.

COLORFUL CHICKEN FETTUCCINE

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute chicken in oil until no longer pink. Remove and keep warm. In the same pan, saute carrots for 1 minute. Add peppers and broccoli; saute 3-4 minutes longer or until vegetables are crisp-tender. , In a small bowl, combine the cornstarch, broth, lemon juice, salt and thyme until blended; stir into vegetables. Bring to a boil; cook and stir for 2 minutes. Remove from the heat. Stir in sour cream. , Drain fettuccine; place in a large bowl. Add the chicken, vegetable mixture and cheese; toss to coat.

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.

TRICOLORE PENNE PASTA WITH CHICKEN

Steps:

• Cook the pasta according to the package directions. Drain, reserving 1/2 cup pasta water. While the pasta is cooking, heat the oil over a medium heat in a large, heavy skillet. Add the garlic and tomatoes and cook until the garlic is soft but not browned, about 2 minutes. Add the chicken and cook, stirring a few times, until just cooked through, about 5 minutes. Add the arugula, radicchio, endive, broth, salt, and pepper, and cook until the greens are wilted, 1 to 2 minutes. Add pasta water, as necessary, for a wetter sauce.
• Combine the pasta and vegetable mixture in the pasta pot and toss to combine. Add the basil just before serving. Garnish with shaved Parmesan and a sprinkling of basil.
• Excellent Source of: Calcium, Fiber, Folate, Iron, Manganese, Niacin, Phosphorus, Potassium, Vitamin A, Vitamin C, Vitamin K, Protein
• Good Source of: Copper, Magnesium, Molybdenum, Riboflavin, Selenium, Thiamin, Zinc, Vitamin B6, Pantothenic Acid

CHICKEN AND FETTUCCINE

Steps:

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

CREAMY ITALIAN CHICKEN FETTUCCINE

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt and adding vegetables to the cooking water for the last 3 min.
• Meanwhile, heat oil in large skillet on medium-high heat. Add chicken; cook and stir 8 min. or until done. Remove chicken from skillet; cover to keep warm.
• Add milk and cream cheese to skillet; cook on low heat 5 min. or until cream cheese is completely melted and mixture is well blended, stirring constantly. Stir in chicken and shredded cheese.
• Drain pasta mixture; place on serving plate. Top with chicken mixture and Parmesan.

EASY CHICKEN FETTUCCINE

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.

CREAMY CHICKEN FETTUCCINE

Steps:

• Heat a large pot of water for the pasta. When the water is boiling, cook the pasta according to the packet instructions. Drain well, then return the pasta to the cooking pot and toss with oil.
• Cut the chicken across the grain into strips about 1cm wide. sprinkle these with the flour and toss to combine.
• Heat 1 Tbsp of the extra oil in a large fry pan, add the floured chicken and stir-fry for 3-4 minutes until the chicken has lost its pink color. Transfer the chicken to a bowl.
• Add remaining oil to the pan, then the garlic and mushrooms. Cook, stirring occasionally, until the mushrooms have softened, then add the herbs, cream and stock. Allow the mixture to come to the boil, stirring occasionally, then add the chicken and any juices. Simmer for 3-4 minutes longer, then stir in salt and pepper to taste.
• cook for 2-3 minutes longer, or until the chicken is cooked through.
• Pour the sauce over the cooked, drained pasta and toss gently to combine. Leave to stand for 2-3 minutes, then stir again and serve, garnishing with a little Parmesan and/or chopped fresh basil if desired.

COLORFUL CHICKEN PASTA

Steps:

• In a large skillet, saute the chicken in oil until lightly browned; sprinkle with the lemon-pepper. Add the frozen vegetables, tomatoes, onion, basil and onion powder. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until chicken juices run clear and vegetables are tender, Meanwhile, cook pasta according to package directions; drain. Serve with chicken mixture. Serve with Parmesan cheese if desired.