Seasonedchickenoverfettuccine Recipes

CHICKEN FETTUCCINE WITH SPINACH

Steps:

• Melt butter in skillet over medium heat.
• Add onion, basil, garlic and pepper flakes.
• Cook until onion is tender about 7 minutes.
• Add chicken and saute, stirring often (about 15 minutes).
• Mix in uncooked spinach.
• Season with salt and pepper to taste.
• Heat until spinach is heated through.
• Place fettucini in bowl and toss with some of pan dripping.
• Add chicken and toss with parmesan cheese.

CHICKEN AND FETTUCCINE

Steps:

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

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.

FETTUCCINE WITH CHICKEN AND OLIVES

Steps:

• Bring a large pot of salted water to a boil. Season the chicken with salt and pepper. Heat the olive oil in another large pot over medium-high heat. Add the chicken and cook, turning once, until browned, about 7 minutes. Move the chicken to one side of the pot.
• Add the onion to the other side of the pot and cook, stirring, until just softened, about 2 minutes. Stir in the garlic; cook 30 seconds. Add the wine, olive brine and rosemary and cook, stirring everything together and scraping up any browned bits, until the liquid is mostly reduced, about 1 minute. Add the tomatoes, 1/2 cup water and a pinch of salt. Bring to a boil, reduce to a simmer and cook until the chicken is cooked through and the sauce is thickened, 8 to 10 minutes. Discard the rosemary; shred the chicken with 2 forks.
• Meanwhile, add the pasta to the boiling water and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
• Add the pasta, olives and 1/2 cup cooking water to the shredded chicken mixture. Cook over medium heat, tossing, until the pasta is well coated, 1 to 2 minutes, adding more cooking water as needed to loosen. Season with salt and pepper and stir in the parsley. Divide among bowls. Drizzle with more olive oil and top with parmesan.

FETTUCINE WITH CHICKEN AND BELL PEPPER CREAM SAUCE

Steps:

• Sprinkle chicken with salt and pepper.
• Melt butter in heavy large skillet over medium-high heat.
• Add chicken and cook until brown on both sides, about 5 minutes.
• Transfer chicken to plate.
• Add green and red bell peppers and onion to same skillet and saute until crisp-tender, about 5 minutes.
• Add minced garlic and crushed red pepper to skillet and saute 4 minutes.
• Add whipping cream and chicken stock.
• Simmer until sauce thickens slightly, about 8 minutes.
• Cut chicken into strips and add to sauce.
• Simmer until chicken is cooked through, about 2 minutes.
• Add basil and 1/4 cup grated Parmesan cheese to sauce, stirring to incorporate.
• Season sauce to taste with salt and pepper.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite.
• Drain and return to pot.
• Add sauce and toss to coat.
• Serve, passing additional Parmesan separately.
• Makes 4 first-course servings.

CHICKEN FETTUCCINE WITH HERB CHEESE

Steps:

• In a deep skillet or Dutch oven, bring broth to boil over high heat; add frozen chicken breasts. Return to a boil, reduce heat, cover and simmer 16 minutes.
• Add pasta, stir, cover and simmer 8 minutes, stirring occasionally. Remove chicken, cool and shred.
• Increase heat to high and bring pasta to a boil. Add frozen vegetables, return to a boil, reduce heat, cover tightly and simmer 5 minutes or until vegetables are crisp tender.
• Drain pasta mixture, reserving 1/2 cup of the pasta cooking water. Return pasta to skillet and place over medium heat. Add cream cheese, salt and reserved cooking water. Toss until cheese has melted. Add chicken, and cook 2 minutes to heat through, stirring frequently. Sprinkle with Parmesan cheese, green onions and black pepper.

CHICKEN FETTUCCINE IN BROWNED BUTTER SAUCE

Steps:

• Preheat oven to 300 degrees; bake almond slivers on an ungreased cookie sheet for 5-7 minutes or until browned.
• Meanwhile, in a saucepan, boil water and cook fettuccine according to package directions; drain and keep warm in a covered 2 quart casserole dish.
• Melt butter in a large skillet over medium to high heat, stirring constantly.
• Butter will begin to be frothy like and bubble, then brown.
• Add the chicken, garlic and toasted almonds; cook about 5 minutes or until chicken is done.
• Stir in the parsley, wine, lemon juice and salt.
• Add chicken and sauce to noodles, toss to coat.
• Sprinkle with fresh grated parmesan and serve.