Fettuccine Alle Rigaglie Di Pollo Fettuccine With Chicken Giblet Ragù Recipes

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FETTUCCINE ALLE RIGAGLIE DI POLLO (FETTUCCINE WITH CHICKEN GIBLET RAGù)



Fettuccine Alle Rigaglie di Pollo (Fettuccine With Chicken Giblet Ragù) image

This grand gesture of thrift (at just one dollar per serving) and deliciousness has the flavors of a cozy gravy, of roasted birds on cold winter days.

Provided by Jarrett Wrisley

Categories     #WasteLess     Dinner     Pasta     Chicken     Poultry     Peanut Free     Soy Free

Yield Serves 4 as a main course, or 6 as a starter

Number Of Ingredients 14

1 pound chicken offal-a mix of livers, gizzards, and hearts (we use about 60% livers and 40% gizzards and hearts.)
¼ cup olive oil, plus more if needed
Salt and pepper
2 garlic cloves, crushed with the side of a knife
1 small peperoncino chile
1 bay leaf
Fresh rosemary sprig
Fresh thyme leaves, to taste
⅓ cup finely diced onion
½ cup white wine
¾ cup chicken or vegetable stock, plus more if needed
1 pound fresh fettuccine
Plenty of grated cheese (ricotta salata, pecorino, or Parmesan)
Finely grated zest of ¼ lemon

Steps:

  • With a sharp paring knife, remove any visible fat, arteries, or membranes from the offal, as best as you can. Pat it dry with paper towels.
  • Add most of the olive oil to a large sauté pan over medium heat. When the surface begins to shimmer, fry the offal in the olive oil, spreading it out in one layer, and season with salt. If the offal gives off water, cook until the pan starts to sizzle again; you are looking for it to brown. Then flip, and brown the other side.
  • Add the crushed garlic cloves, another whirl of olive oil, the chili, bay leaf, rosemary, and thyme. Add the onion, lower the heat, and cook until the onion is very soft and begins to melt, about 7 minutes.
  • Add the white wine to deglaze and scrape all the flavor from the bottom of the pot, reduce the wine by half, and add the chicken stock. Simmer gently, covered, for about 20 minutes, then let it rest for at least 10 minutes and as long as a few hours, for the flavors to meld. Remove the bay leaf and taste for salt and pepper.
  • Meanwhile, bring a pot of salted water to a boil. Add the fettuccine to the boiling water and cook until tender, 2 to 3 minutes. Drain the pasta, and toss it with your ragù over medium heat. Loosen it with some olive oil and stock if necessary. Season with salt and pepper, and finish with grated cheese and lemon zest.

FETTUCCINE CON POLLO



Fettuccine Con Pollo image

Here's a way to give a familiar menu of chicken, noodles and peas an Italian face-lift that your family will be delighted by.

Provided by JackieOhNo

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons butter
2 tablespoons olive oil
1 boned skinned whole chicken breast, cut into 3/4-inch chunks (about 8 oz.)
1/4 cup chopped scallion
1 teaspoon minced garlic
1/2 cup heavy cream
8 ounces fresh mushrooms, thinly sliced
1 (16 ounce) can diced tomatoes, drained
1 cup frozen peas, thawed
1 teaspoon salt
1/4 teaspoon fresh ground pepper
1/4 cup chopped fresh basil
8 ounces dried fettuccine or 1 lb fresh fettuccine
1/4 cup freshly grated parmesan cheese

Steps:

  • Heat large saucepan of salted water to boiling.
  • Heat butter and oil in large heavy skillet over medium heat. When foam subsides, add chicken, scallions, and garlic; cook, stirring occasionally, until chicken begins to brown, about 7 minutes. Stir in cream, mushrooms, tomatoes, peas, salt, and peppper; heat to boiling over high heat. Reduce heat to medium and simmer until sauce is slightly thickened and chicken is cooked through, 3-5 minutes. Stir in basil and remove from heat.
  • Meanwhile, cook pasta in boiling water until tender but still firm to the bite. Drain thoroughly and transfer to wide serving bowl.
  • Pour sauce over pasta, sprinkle with Parmesan, and toss to combine. Serve hot.

FETTUCCINE CON POLLO



Fettuccine Con Pollo image

I found this somewhere on the internet and want to save here. Times are a guess as I have not prepared this yet.

Provided by TXOLDHAM

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons butter
2 tablespoons olive oil
1 lb chicken breast (chunked)
1/4 cup green onion (chopped)
1 teaspoon garlic (finely minced)
1/2 cup half-and-half
1/2 lb fresh mushrooms (thinly sliced)
1 (28 ounce) can canned tomatoes (chopped and drained)
1 cup frozen peas
1 teaspoon salt
1/4 teaspoon pepper (freshly ground)
1/4 cup fresh basil leaf (or 2 tbsp. dry)
1/2 lb fettuccine pasta (dry, or 1 lb fresh)
1/4 cup parmesan cheese

Steps:

  • Heat large saucepan of salted water to boiling. Heat butter and oil in large heavy skillet over medium heat. When foam subsides, add chicken, onions, mushrooms and garlic; cook, stirring occasionally, until chicken begins to brown, about 7 minutes.
  • Stir in cream, tomatoes, peas, salt, and pepper; heat to boiling over high heat. Reduce heat to medium and simmer until sauce is slightly thickened and chicken is cooked through, 3-5 minutes. Stir in basil and remove from heat.
  • Meanwhile, cook pasta in boiling water until tender, but still firm to the bite. Drain thoroughly and transfer to wide serving bowl. Pour sauce over pasta; sprinkle with Parmesan and toss to combine. Serve hot.

Nutrition Facts : Calories 613.7, Fat 30.2, SaturatedFat 11.1, Cholesterol 146.1, Sodium 1115.1, Carbohydrate 48.1, Fiber 4.2, Sugar 8.2, Protein 38.9

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