Pauls Fettucini Chicken Recipes

CHICKEN ALFREDO WITH CRISPY BACON

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Let bacon drain on paper towels, reserving drippings in skillet. Chop bacon.
• Sprinkle chicken with pepper and salt; add to skillet, and cook for 3 to 5 minutes per side or until brown. Add broth, cover, and cook for 10 to 15 minutes or until cooked through. Remove chicken, and shred with forks.
• Add onion and garlic to skillet, and cook, stirring occasionally, over medium-high heat for 5 minutes or until tender. Add cream and chicken, and cook for 5 minutes or until slightly thickened. Remove from heat, and stir in cheese and parsley until melted. Add fettuccine and reserved cooking liquid, tossing to combine; sprinkle with bacon.

ITALIAN CHICKEN AND PASTA BAKE

Steps:

• Preheat oven to 350 °F. Spray a 13×9-inch baking dish with nonstick cooking spray.
• In a very large skillet, melt butter over medium-high heat. Add onion and garlic; cook, stirring occasionally, for 5 to 6 minutes or until onion is tender. Add flour, and cook, stirring constantly, for 2 minutes. Stir in milk, diced tomatoes and tomato sauce; cook for 5 to 6 minutes or until slightly thickened. Stir in chicken, 3 cups cheese, salt, pepper and sugar. Stir in pasta. Spoon mixture into prepared baking dish; sprinkle with remaining 1 cup cheese.
• Bake for 25 to 30 minutes or until hot and bubbly.

PAULA DEEN'S AMAZING CHICKEN CASSEROLE RECIPE - (4.6/5)

Steps:

• Preheat the oven to 350°F. Lightly grease the inside of a 9x13-inch baking dish. In a large skillet, melt the butter over medium heat and cook the onion and garlic until the onion is translucent, about 5 minutes, stirring occasionally. Add the flour and whisk together for about 1 minute, this will allow the flour to cook just a little before adding the other ingredients. Add the sour cream and milk, and continue whisking until the mixture has thickened. Remove from heat and add all but ½ cup of the cheese. Add the red pepper flakes, salt, and black pepper, cooked chicken, and cooked pasta. Stir together, then layer evenly in the bottom of the prepared baking dish. Sprinkle the remaining cheese evenly over the top of the casserole and bake for 30 minutes or until the cheese on top is melted and the sauce is bubbly. Remove the casserole and let it sit for about 15 minutes prior to serving.

PAUL PRUDHOMME'S CHICKEN DIANE

Steps:

• Cook pasta and set aside.
• Mash 1/3 of the butter or margarine and combine with seasoning and chicken.
• Heat a skillet over a high fire until it's hot (about 4 minutes).
• Add chicken pieces and brown them about 2 minutes on the first side and about 1 minute on the other.
• Add mushrooms and cook 2 minutes.
• Add green onions, parsley, garlic and stock.
• Cook 2 more minutes or until the sauce is at a rolling boil.
• Add remaining butter or margarine (cut into pats), stirring and shaking the pan to incorporate.
• Cook for 3 minutes and add the cooked pasta.
• Stir and shake the pan to mix well.
• Serve immediately.

PAULA DEEN'S AMAZING CHICKEN CASSEROLE

Steps:

• Fry the onion and garlic in butter. Add flour, stir, cook for no more than 1 minute.
• Add milk and sour cream, whisk and cook until thick. Then add the cheese and stir again.
• Add chicken, pasta, salt, red pepper flakes. Toss and place in a prepared baking dish (9 * 13 inches). Bake in preheated to 350 F oven for 20-30 minutes or until cheese starts bubbling.

FETTUCCINE CHICKEN SALAD

Steps:

• Preheat oven to 350 degrees.
• Slice the chicken breasts lengthwise into 1-inch strips.
• Place chicken on a baking sheet, sprinkle with 1 teaspoon of House Seasoning and all of the thyme and then drizzle with olive oil.
• Bake for 15-20 minutes or until cooked through.
• While the chicken is cooking, cook the pasta according to directions on package. Drain and rinse with cold water. Drain well and place in large bowl for tossing.
• Remove chicken from baking sheet, set aside.
• Pour the juices from the baking sheet into a med. bowl.
• To the bowl add mayonnaise, green onion, parsley, basil, the remaining 1 teaspoons of House Seasoning, and the seasoning salt and stir until well blended. Pour the dressing over the pasta and toss gently.
• Place the chicken strips on top of the pasta.
• Garnish with tomato wedges and some green onion.
• ~~House Seasoning~~ 1 cup salt, 1/4 cup black pepper, 1/4 cup garlic powder--Mix ingredients together and store in an airtight container for up to 6 months.

PAUL'S FETTUCINI CHICKEN

Steps:

• Heat vegetable oil in a skillet over medium heat. Stir in green onions, ginger, and garlic, and cook 5 minutes, until tender. Stir in sugar and soy sauce until sugar is dissolved. Remove from heat, and mix in sesame oil.
• Place chicken pieces in a shallow bowl. Pour marinade over chicken. Cover bowl and marinate chicken 8 hours in the refrigerator.
• Preheat oven to 350 degrees F (175 degrees C). Drain marinade into a pot and bring to a boil; set aside.
• Arrange chicken on a baking sheet and bake 45 minutes in the preheated oven, or until juices run clear when chicken is pierced with a knife.
• Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain. In a large bowl, toss the cooked pasta with the boiled marinade. Top with chicken pieces to serve.

CHICKEN CUTLETS WITH PAUL SORVINO

Steps:

• Combine flour with salt and pepper in a shallow dish, and set alongside a shallow dish containing eggs, and another shallow dish containing breadcrumbs, Heat oil in a large skillet over medium-high heat. Working with one cutlet at a time, dredge in flour mixture, dip into eggs, and transfer to breadcrumbs, coating both sides completely. Gently place in hot oil. Cook until golden brown on both sides. Transfer to a paper towel-lined plate to drain. Repeat with remaining cutlets. Serve with sauteed broccoli rabe, if desired.

PAUL'S FETTUCINI CHICKEN

Steps:

• Heat vegetable oil in a skillet over medium heat. Stir in green onions, ginger, and garlic, and cook 5 minutes, until tender. Stir in sugar and soy sauce until sugar is dissolved. Remove from heat, and mix in sesame oil.
• Place chicken pieces in a shallow bowl. Pour marinade over chicken. Cover bowl and marinate chicken 8 hours in the refrigerator.
• Preheat oven to 350 degrees F (175 degrees C). Drain marinade into a pot and bring to a boil; set aside.
• Arrange chicken on a baking sheet and bake 45 minutes in the preheated oven, or until juices run clear when chicken is pierced with a knife.
• Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain. In a large bowl, toss the cooked pasta with the boiled marinade. Top with chicken pieces to serve.