Fettuccine With Venetian Chicken Sauce Recipes

FETTUCCINE WITH VENETIAN CHICKEN SAUCE

Steps:

• In a saucepan, bring chicken stock to a boil. Cut the chicken breasts into lengthwise strips about the width of a finger, and drop them into the boiling stock.
• Cover and bring to a boil, then decrease heat and simmer for 4 minutes. Remove the cover and set aside, allowing the chicken to cool in the liquid. When cool, transfer chicken to a cutting board and reheat the stock.
• Cut the chicken strips lengthwise into ¼-inch thick slices, then cut across to make ¼-inch dice.
• Meanwhile, melt 1 tablespoon of the butter in another large saucepan. Stir in the garlic and cook over low heat until the garlic is very fragrant but not browned, a couple minutes. Add 1 cup water to prevent the garlic from browning.
• Add in carrots and salt, and cook over medium heat, stirring frequently, until the mixture is nearly dry with just a bit of water left, about 20 to 25 minutes. Stir constantly toward the end of this step to be sure the carrots do not brown at all.
• Add the hot stock and tomato juice. Cover and bring to a boil, then decrease heat, partially cover, and simmer gently for 35 minutes or until the carrots are very soft. Puree with an immersion blender or regular blender until you have a smooth puree. Set aside.
• Add the chicken to the sauce and reheat gently. Adjust seasoning with more salt if needed.
• Bring a large pot of water to a boil. Generously salt the water and add in the fettuccine. Cook, stirring often, until al dente.
• Drain the pasta and return to the pasta pot off the heat. Toss with the remaining butter and fold enough sauce to coat the noodles generously. Serve immediately with grated Parmigiano-Reggiano cheese on the side for topping.

FETTUCCINE WITH VENETIAN CHICKEN SAUCE

Steps:

• In a saucepan, bring chicken stock to a boil.
• Meanwhile, cut the chicken breasts into lengthwise strips about the width of a finger; drop the strips into the boiling stock.
• Cover and bring to a boil; decrease heat and simmer for 4 minutes.
• Remove the cover and set aside, allowing the chicken to cool in the liquid.
• When cool, transfer chicken to a cutting board and reheat the stock.
• Meanwhile, melt 1 tablespoon of the butter in another large saucepan.
• Stir in the garlic and cook over low heat until the garlic becomes golden.
• Add 1 cup water to prevent the garlic from browning; stir to combine.
• Add in carrots and salt; cook over moderate heat, stirring frequently, until the mixture is nearly dry with just a bit of water left.
• Be vigilant and stir constantly toward the end of this step to be sure the carrots do not brown at all.
• Add the hot stock and tomato juice; cover and bring to a boil; decrease heat, set the cover ajar, and simmer gently for 35 minutes or until the carrots are very soft.
• Puree with an immersion blender until you have a smooth puree; set aside.
• Cut the chicken strips lengthwise into 1/8-inch thick slices, then cut across to make 1/8 inch dice; add the chicken to the sauce and reheat gently.
• Bring a large pot of water to a boil; generously salt the water and add in the fettuccine.
• Cook, stirring often, until al dente; drain the pasta and transfer to a heated platter or shallow gratin dish.
• Toss with the remaining butter and fold enough sauce to coat the noodles generously.
• Sprinkle with Parmigiano-Reggiano; serve immediately; pass more cheese at the table.

THAI CHICKEN FETTUCCINE

Steps:

• For sauce, in a microwave-safe bowl, combine the first five ingredients. Cover and microwave on high for 1 minute; stir. Set aside. , Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook chicken in oil over medium heat for 3-5 minutes or until chicken juices run clear. Add red pepper; cook and stir until crisp-tender. , Drain fettuccine; top with chicken mixture and sauce. Sprinkle with cilantro.

CHICKEN PICCATA WITH FETTUCCINE

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.
• Whisk flour and lemon-pepper seasoning together in a shallow bowl; dredge chicken through mixture until evenly coated, shaking excess back into bowl.
• Heat olive oil in a large skillet over medium-high heat; cook chicken until light golden brown and no longer pink in the center, 6 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate, retaining oil mixture in the skillet.
• Mix white wine, lemon juice, water, and chicken bouillon granules into oil mixture in the skillet. Bring liquid to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon until sauce is slightly reduced, 2 to 4 minutes. Stir capers into sauce.
• Divide pasta among serving plates; top with chicken. Spoon sauce over chicken and garnish with lemon wedges and parsley.

CHICKEN & VEGETABLE FETTUCCINE

Steps:

• Cook fettuccine according to package directions. Drain fettuccine; toss with 3 tablespoons butter., Meanwhile, in a large saucepan, heat remaining butter over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Stir in flour until blended; gradually whisk in broth, cream, salt and pepper. Bring to a boil, stirring constantly; cook 8-10 minutes or until thickened, stirring occasionally., Stir in vegetables; return just to a boil. Stir in chicken; heat through. Serve with fettucine. Freeze option: Do not cook fettuccine. Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Prepare fettuccine as directed. Place chicken mixture in a saucepan or skillet; cook over medium-low heat until heated through, stirring occasionally. (Sauce may appear curdled initially, but will become smooth upon heating.) Serve with buttered fettuccine.

EASY CHICKEN FETTUCCINE WITH SUN-DRIED TOMATOES

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
• Meanwhile, toss chicken tenders and Cajun seasoning in a bowl until well seasoned.
• Melt butter in a skillet over medium-high heat and saute chicken until browned, 7 to 8 minutes. Add cream, sun- dried tomatoes, green onions, Parmesan cheese, salt, basil, black pepper, and garlic powder. Cook and stir until completely heated, 2 to 3 minutes.
• Drain fettuccine. Serve chicken and sauce over the cooked fettuccine.

VENETIAN APRICOT CHICKEN

Steps:

• Combine Garlic Herb Seasoning ingredients in a small mixing bowl and set aside.
• Blend apricot sauce ingredients in a sauce pan. Add salt & pepper to taste. Bring to a boil and remove from heat.
• Combine tomato mixture in a separate mixing bowl and set aside.
• Blanch asparagus and broccoli for 1 minute in a pot of salted boiling water. Transfer immediately to ice bath to stop cooking.
• Coat sauté pan with 1Tbsp olive oil. While keeping ingredients separated in pan, heat cooled asparagus, broccoli and tomato mixture and until hot. Do not overcook.
• Grill chicken until internal temperature reaches 165°F.
• Place grilled chicken on a platter next to hot broccoli and asparagus. Sprinkle Garlic Herb Seasoning on broccoli. Pour tomato mixture on top of vegetables.
• Top chicken breasts with apricot sauce and garnish with chopped parsley.

PAPPARDELLE WITH CREAMY CHICKEN SAUCE

Steps:

• In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and cook until it releases its juices and is almost cooked through, about 7 minutes. Add onion and cook until translucent, stirring occasionally, about 6 minutes. Add garlic and cook until fragrant, about 30 seconds. Add cream and bring to a boil. Reduce heat to a rapid simmer and cook, stirring occasionally, until sauce is thick enough to coat the back of a spoon, about 15 minutes. Season to taste with salt and pepper.
• Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water; drain pasta and add to sauce, tossing to combine and adding enough pasta water to create a creamy sauce that coats pasta. Serve immediately.

FETTUCCINE WITH CHICKEN AND SUN-DRIED TOMATO SAUCE

Steps:

• 1. Mix tomatoes and broth; let stand 30 minutes.
• 2. Cook and drain fettuccine as directed on package.
• 3. While fettuccine is cooking, cook mushrooms, onions and garlic in wine in 10- inch nonstick skillet over medium heat about 3 minutes, stirring occasionally, until mushrooms are tender. Remove mixture from skillet; set aside.
• 4. Heat oil in skillet over medium heat. Cook chicken in oil 3 to 4 minutes, turning once, until brown. Add tomato mixture. Heat to boiling; reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet; keep warm.
• 5. Mix milk, cornstarch and basil; stir into tomato mixture in skillet. Heat to boiling, stirring constantly. Boil and stir l minute. Stir in mushroom mixture; cook until hot. Serve over chicken and fettuccine.