CHICKEN AND ASPARAGUS FETTUCCINE
This is so rich and filling that one serving goes a long way. Crusty bread and a salad is all this creamy dish needs to make a complete and hearty meal.
Provided by STEPHNDON
Categories Main Dish Recipes Pasta Chicken
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Add the asparagus during the last 3 to 5 minutes of cooking. Drain, and transfer to a large bowl.
- In a large saucepan over medium heat, combine butter and half-and-half. Cook until thick and bubbly. Season with garlic powder, black pepper, and cayenne pepper. Stir in Parmesan cheese and chicken, and heat through.
- Pour sauce over pasta and asparagus, and toss to coat.
Nutrition Facts : Calories 567.1 calories, Carbohydrate 46.6 g, Cholesterol 113.7 mg, Fat 30.9 g, Fiber 2.9 g, Protein 27.6 g, SaturatedFat 18.3 g, Sodium 365 mg, Sugar 3 g
CHICKEN FETTUCCINE ALFREDO
Classic and easy to make, this version of Alfredo doesn't use flour to thicken the sauce. Instead, it relies on a slight simmer and a heavy dose of cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
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.
ASPARAGUS-DIJON CHICKEN FETTUCCINE
This rich main dish has just a hint of Dijon mustard and is easily prepared using Chicken Helper® fettuccine Alfredo mix.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 5
Number Of Ingredients 9
Steps:
- In 10-inch skillet, melt butter over high heat. Add chicken, onion and mushrooms; cook 3 to 5 minutes, stirring occasionally, until outside of chicken turns white.
- Stir in contents of sauce mix pouch (from Chicken Helper box), hot water, milk and mustard. Heat to boiling, stirring occasionally. Stir in contents of uncooked pasta pouch (from Chicken Helper box); reduce heat. Cover; simmer about 10 minutes, stirring frequently, until pasta is tender.
- Stir in asparagus. Cover; cook 2 minutes, stirring occasionally. Remove from heat. Uncover; let stand about 5 minutes or until sauce is as thick as you'd like (sauce will thicken as it stands). Stir before serving.
Nutrition Facts : Calories 380, Carbohydrate 35 g, Cholesterol 80 mg, Fat 1/2, Fiber 2 g, Protein 30 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1070 mg, Sugar 8 g, TransFat 0 g
CHICKEN FETTUCCINI ALFREDO
This is a family favorite. A creamy, cheesy Alfredo dish, great with a salad and garlic bread.
Provided by Emily
Categories World Cuisine Recipes European Italian
Time 1h
Yield 8
Number Of Ingredients 16
Steps:
- In a large skillet over medium heat combine chicken, 2 tablespoons butter, 2 cloves garlic, and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Meanwhile, melt 4 tablespoons butter in the skillet. Saute onion, 2 cloves garlic, and mushrooms until onions are transparent. Stir in flour, salt and pepper; cook 2 minutes. Slowly add milk and half-and-half, stirring until smooth and creamy. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream. Serve over cooked fettuccini.
Nutrition Facts : Calories 672.9 calories, Carbohydrate 57 g, Cholesterol 132.8 mg, Fat 30.8 g, Fiber 3.2 g, Protein 43.3 g, SaturatedFat 18.9 g, Sodium 1385.9 mg, Sugar 8.2 g
CHICKEN ALFREDO WITH MUSHROOMS AND ASPARAGUS
Steps:
- Heat oil in large, heavy skillet over moderate heat 2 minutes. Add mushrooms, onion, garlic, marjoram, thyme, and pepper and cook, stirring often, until the juice released from the mushrooms evaporates, about 5 minutes.
- Add chicken, alfredo sauce, and wine; adjust heat so mixture bubbles gently, then cook, stirring frequently and breaking up chicken, until steaming, about 3 minutes.
- Add asparagus, distributing evenly over surface of mixture, cover and cook just until crisp-tender, 2 to 3 minutes; no longer or asparagus will become mushy.
- Make a bed of rice on heated deep platter, spoon chicken mixture on top, and serve.
- Bring water to rapid boil in large (at least 4 1/2-quart), heavy saucepan over high heat.
- Add rice, stir well, and then return to rapid boil. Adjust heat so water stays at gentle but steady ripple and cook uncovered until all water is absorbed, about 20 minutes. Do not stir.
- Fluff rice gently with fork and cool 1 hour. Do not cover.
- Fluff rice gently again, then spoon lightly, do not pack, into plastic storage containers, snap on lids, label, and date. Set in refrigerator or freezer.
- To reheat refrigerated or frozen rice, pile rice in large fine sieve, fork lightly apart and balance sieve in top of large, heavy saucepan over 2-inches boiling water. Cover loosely with lid or foil and steam until just heated through, 3 to 5 minutes, but times will vary according to amount of rice being reheated and whether it's refrigerated or frozen. Fluff with fork and serve.
- Yield: 16 cups
FETTUCCINE WITH ASPARAGUS
Finding a 30-minute dish that's elegant enough for a dinner party is no simple task, but this warm-weather pasta is one to fit the bill. It is gleefully easy to put together. Just toss slices of blanched asparagus with a tangle of cooked fettuccine slicked with butter. Shower with grated Parmesan and serve.
Provided by Pierre Franey
Categories dinner, pastas, main course
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to boil.
- Cut off tough ends of asparagus spears. Cut each on the bias into 1-inch lengths. There should be about 1 1/2 cups. Rinse well and drain.
- Add the asparagus to the boiling water and cook about 2 minutes. Remove asparagus with a slotted spoon and set aside.
- Drop the fettuccine into salted boiling water. Let cook to desired degree of doneness (cooking time will range from about 2 to 2 1/2 minutes for fresh pasta to 9 minutes or more for dried). Reserve 2 tablespoons cooking water. Drain the pasta.
- Heat the butter in the pot in which the pasta was cooked. Add the asparagus pieces and the fettuccine. Add salt, pepper and nutmeg. Add the reserved 2 tablespoons of cooking water and basil. Toss to blend. Serve hot with Parmesan cheese on the side.
Nutrition Facts : @context http, Calories 324, UnsaturatedFat 4 grams, Carbohydrate 42 grams, Fat 11 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 6 grams, Sodium 350 milligrams, Sugar 1 gram, TransFat 0 grams
CHICKEN FETTUCCINE ALFREDO
This chicken fettuccine Alfredo is very creamy and tasty. You'll be surprised it's so low-fat. A filling dish, this recipe mixes tender chunks of chicken with peas, noodles and a smooth sauce. -LaDonna Reed, Ponca City, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Cook fettuccine according to package directions. Meanwhile, in , a large skillet, saute chicken and onion in butter until chicken is no longer pink. Add the garlic, salt and cayenne; cook 1 minute longer. Stir in flour until blended., Gradually add the half-and-half, peas and cheese. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain fettuccine; toss with chicken mixture.
Nutrition Facts : Calories 425 calories, Fat 8g fat (4g saturated fat), Cholesterol 75mg cholesterol, Sodium 577mg sodium, Carbohydrate 49g carbohydrate (10g sugars, Fiber 4g fiber), Protein 36g protein.
CHICKEN FETTUCCINE ALFREDO
This is an amazing take on fettuccine Alfredo! There is no doubt that you will love this recipe and keep coming back to use it!
Provided by britt.88
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy Alfredo Pasta Sauce Recipes
Time 25m
Yield 4
Number Of Ingredients 13
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, heat oil in a separate pot over medium-low heat. Cook and stir onion in the oil until soft and translucent, 5 to 7 minutes, adding 1/4 cup water if it starts to burn. Add garlic and cook for 30 seconds. Add butter and let melt, about 1 minute.
- Cook flour in the hot butter for about 2 minutes. Stir in basil, thyme, red pepper flakes, salt, and black pepper. Pour in milk and turn heat up to medium, continually stirring. Cook until sauce is thickened, 3 to 5 minutes; reduce heat to low, making sure it does not boil. Taste and adjust seasonings as needed. Stir in chicken and peas and heat through, 3 to 4 minutes.
- Drain water from cooked pasta and transfer pasta into the sauce; stir to combine.
Nutrition Facts : Calories 739.5 calories, Carbohydrate 106.6 g, Cholesterol 72 mg, Fat 20.3 g, Fiber 17.6 g, Protein 39.1 g, SaturatedFat 8.9 g, Sodium 196.8 mg, Sugar 14.2 g
CHICKEN ALFREDO WITH MUSHROOMS AND ASPARAGUS
Adapted from a Sara Moulton episode on foodnetwork.com. This very much reminds me of my favorite meal at a locally well known Italian restaurant. For the Alfredo sauce, I use recipe #64196. (Since trying this, I can't stand the store bought stuff!) I also serve with a side of recipe #251337 and garlic bread.
Provided by Beth A.
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in large, heavy skillet over moderate heat 2 minutes. Add mushrooms, onion, garlic, marjoram, thyme, and pepper and cook, stirring often, until the juice released from the mushrooms evaporates, about 5 minutes.
- Add chicken, alfredo sauce, and wine; adjust heat so mixture bubbles gently, then cook, stirring frequently, about 3 minutes.
- Add asparagus, cover and cook just until crisp-tender, 2-3 minutes; no longer or asparagus will become mushy.
- Serve over hot fettuccini, with fresh grated parmesan on top.
Nutrition Facts : Calories 653.5, Fat 20.4, SaturatedFat 4.4, Cholesterol 158.6, Sodium 112.6, Carbohydrate 73.9, Fiber 2.5, Sugar 2.9, Protein 41.4
CHICKEN ASPARAGUS FETTUCCINE ALFREDO RECIPE
This Chicken Asparagus Fettuccine Alfredo is so simple to throw together, and is sure to be a hit with the picky eaters. If you are a pasta lover, this recipe is sure to be a new favorite.
Provided by Contributor
Categories Main Course
Time 30m
Number Of Ingredients 11
Steps:
- Cook noodles according to directions on package for Al dente, then drain and set aside.
- In a large skillet or saucepan, warm 3 Tablespoons olive oil over medium heat. Add chicken to pan and sprinkle with salt and pepper and garlic powder. Cook for 5 minutes or until chicken is cooked through. Remove chicken from pan and place on paper towels to absorb extra oil.
- In the same pan, add chicken broth, asparagus and minced garlic. Cover and steam for 5 to 10 minutes until asparagus is soft.
- Stir chicken and asparagus mixture into noodles. Drizzle on remaining 2 Tablespoons of olive oil.
- Mix in Alfredo sauce and Parmesan cheese.
Nutrition Facts : Calories 657 kcal, Carbohydrate 61 g, Protein 27 g, Fat 34 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 155 mg, Sodium 973 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
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4.5/5 (4)Total Time 35 minsCategory Main CourseCalories 495 per serving
- In a small bowl, stir together basil, oregano, thyme and 1/4 salt and pepper. Sprinkle half of the herb mixture evenly over tops of chicken. Heat olive oil in a non-stick skillet over medium-high heat.
- Once hot, add chicken to skillet, herbed side down, then add remaining herb mixture to tops of chicken.
- Cook chicken until fully cooked through, about 8 - 12 minutes, occasionally rotating chicken (time will vary based on thickness of chicken breasts. If chicken is browning too quickly reduce heat to medium low as needed). Transfer cooked chicken to a plate, let rest 5 minutes then dice into pieces.
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5/5 (1)Total Time 30 minsCategory DinnerCalories 533 per serving
- Wash and cut asparagus into bite sized pieces and set aside. Bring a pot of water to a boil over high heat on the stove.
- Cook pasta for 8-9 minute, until al dente. During the last 5 minutes of cooking, add the asparagus to the water.
- Heat olive oil in a skillet over medium heat. Add the chicken, garlic, onion powder, garlic powder, Italian seasoning and red pepper flakes cook until light brown.
FETTUCCINE ALFREDO WITH ASPARAGUS RECIPE | MYRECIPES
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5/5 (11)Total Time 23 minsServings 4Calories 365 per serving
- Cook pasta according to package directions. Drain in a colander over a bowl. Reserve 1/4 cup pasta water.
- Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add asparagus, 1/4 teaspoon salt, and 1/4 teaspoon pepper; sauté 6 minutes or until crisp-tender. Remove from heat. Add rind and juice; toss. Keep warm.
- Melt butter in a medium saucepan over medium heat. Add vodka and garlic; cook 1 minute. Add cream cheese, stirring until smooth. Stir in milk, Parmesan cheese, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Stir in reserved pasta water, pasta, and asparagus; toss to coat noodles. Sprinkle with chives.
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