Bistro Chicken Fettuccine Recipes

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.

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.

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, cook chicken in large skillet sprayed with cooking spray on medium heat 5 min. Add peppers and onions; cook 5 min. or until chicken is done and vegetables are crisp-tender, stirring occasionally.
• Add tomatoes and Alfredo sauce; cook 5 min. or until heated through.
• Drain pasta. Toss with chicken mixture and bacon bits. Top with cheese.

Steps:

• If cooking on stove top: Preheat oven to 375 degrees.
• In an ovenproof skillet, melt butter and olive oil over medium-high heat.
• Sprinkle the chicken breasts with salt and pepper (to taste).
• Panfry the chicken until both sides are golden but the chicken is not cooked through.
• Remove the chicken from the skillet, add the tomatoes and thyme to skillet and cook until the sauce has reduced a bit, 4 to 5 minutes.
• Add the soup and cook another 4 minutes, seasoning with more salt and pepper if desired.
• Return the chicken to the skillet, and place in oven and cook for about 20 minutes or until chicken is cooked through.
• If using slow cooker: Saute' the chicken breasts as above, place them in the slow cooker, add the sauce ingredients and cook on high for 3 hours or so.

Steps:

• Combine all ingredients except chicken.
• Top with chicken.