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.
HOMEMADE CHICKEN FETTUCCINE
This chicken alfredo recipe is really unique as it doesn't use a thickening agent, and is very versatile!
Provided by Torrerizor
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy Alfredo Pasta Sauce Recipes
Time 25m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 790.7 calories, Carbohydrate 46.3 g, Cholesterol 244.6 mg, Fat 43.9 g, Fiber 3 g, Protein 53.3 g, SaturatedFat 25.9 g, Sodium 723.3 mg, Sugar 3 g
CHICKEN - PECAN FETTUCCINE
Make and share this Chicken - Pecan Fettuccine recipe from Food.com.
Provided by LoversDream
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Melt 1/4 cup butter in a large skillet add chicken and sauté until lightly browned.
- Remove chicken from skillet and set aside.
- Leave pan drippings in skillet, Add mushrooms, green onions, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon garlic powder to skillet.
- Sauté until vegetables are tender.
- Add chicken; simmer 20 minutes or until chicken is done.
- Cook fettuccine according to package directions, omitting salt. Drain noodles.
- Combine 1/2 cup melted butter and remaining ingredients except cheese and pecans.
- Stir into fettuccine.
- Add cheese, tossing until mixed well.
- Add chicken and vegetable mixture and toss.
- To serve, arrange on platter and sprinkle with pecans.
Nutrition Facts : Calories 735.3, Fat 51.5, SaturatedFat 21.9, Cholesterol 198.1, Sodium 656.7, Carbohydrate 40.7, Fiber 4.2, Sugar 2.8, Protein 30.3
PECAN CHICKEN CASSEROLE
I got this recipe from a radio show years ago, and it's one of my favorites. The unusual pecan-and-cheddar-cheese crusts holds a zippy egg filling flavored with chicken, cheese, dill, onion and a splash of hot pepper sauce. -Jackie Heyer Cushing, Iowa
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the first six ingredients. Set aside 1/2 cup of crumb mixture for topping. Press remaining crumb mixture onto the bottom of a greased 13x9-in. baking dish. (Crust will be crumbly.) , Bake at 350° for 10 minutes or until lightly browned., In a large bowl, combine the remaining ingredients. Pour over crust. Sprinkle with reserved crumb mixture. , Bake at 350° for 25-30 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 383 calories, Fat 28g fat (9g saturated fat), Cholesterol 143mg cholesterol, Sodium 362mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 1g fiber), Protein 21g protein.
CHICKEN PECAN FETTUCCINE
A delicious chicken in cream sauce over fettuccine with pecans sprinkled on top. I got this recipe at my grocery store and it is quick (25 minutes start to finish) and luscious. I don't buy chicken cut into tenders because it is more expensive. I just use 4 boneless skinless chicken breasts (5 oz size). If you don't like mushrooms feel free to leave them out. Half of my family doesn't like them so I saute them separately for those who like them. This is perfect with broccoli Italiano.
Provided by jacknalecsmom
Categories Chicken
Time 25m
Yield 1 pasta entree, 6 serving(s)
Number Of Ingredients 12
Steps:
- Equipment: 1 large ziploc bag.
- Bring water to boil for pasta.
- Combine flour and seasoned salt in zip-top bag shake to mix. Add chicken and shake to coat.
- Preheat large saute pan on medium-high heat for 2-3 minutes. Add butter and swirl to coat. Add garlic and chicken; cook for 5 minutes stirring occasionally to brown.
- Stir mushrooms into chicken; cook 4 minutes, stirring occasionally, or until tender.
- Add pasta to boiling water and cook to desired doneness.
- Add wine to pan and use it to deglaze, scraping up any bits stuck to pan. Then add cream and onions. Cook 5-7 minutes, or until sauce thickens.
- Drain pasta and stir into chicken. Sprinkle with pecans and cheese; serve.
Nutrition Facts : Calories 436.7, Fat 22.5, SaturatedFat 11.4, Cholesterol 144.4, Sodium 127.9, Carbohydrate 27.4, Fiber 0.8, Sugar 0.7, Protein 29.1
PECAN CHICKEN
A pecan coating adds a pleasant crunch to plain chicken. My family likes dipping the crispy chicken pieces in the easy-to-make sauce.-Bonnie Jean Lintick, Kathryn, Alberta
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a shallow bowl, combine the pecans, bread crumbs, thyme, paprika and salt. Place Dijon mustard in another shallow bowl. Coat chicken with mustard, then roll in pecan mixture. , Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 375° for 30-35 minutes or until juices run clear. In a small bowl, combine sauce ingredients; serve with chicken.
Nutrition Facts : Calories 207 calories, Fat 10g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 767mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 2g fiber), Protein 9g protein.
CHICKEN PECAN FETTUCCINE
I was given this by my niece and its so good,the toasted pecans make such a difference
Provided by janet s
Categories Other Main Dishes
Number Of Ingredients 15
Steps:
- 1. Melt 1/4 cup butter in a large skillet Add chicken pieces and sauté until lightly browned then remove chicken from skillet and set aside
- 2. To the pan drippings in the skillet add the mushrooms,1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/4 teaspoon garlic powder and sauté till tender
- 3. Add chicken back to the skillet with the mushrooms and simmer about 20 minutes till chicken is done
- 4. Cook fettuccini according to the package directions on the box then drain the pasta and set aside for a minute
- 5. In the pasta pan combine the 1/2 cup of butter and next six ingredients and heat until hot, not boiling, on stove
- 6. Stir in the drained pasta and toss Add the cheese and mix well
- 7. Serve on a platter and sprinkle with the toasted pecans
- 8. Note: to toast the pecans I put them in a iron skillet on medium heat and stirred every few minutes to keep from burning, they turned out perfect without any butter or oil in the skillet
CREAMY CHICKEN, SQUASH & PECAN PASTA
This crowd-pleasing pasta is easy to make, healthy and satisfying with squash providing 1 of your 5-a-day and pecans stirred through, which add a nice crunch
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 45m
Number Of Ingredients 8
Steps:
- Pour the stock into a pan and bring to a simmer. Add the squash and chicken, cover and bubble gently for 15 mins, or until the chicken and squash are cooked. If the chicken cooks first, remove from the pan, set aside and keep boiling the squash until tender. Scoop the squash out with a slotted spoon, leaving just the stock in the pan.
- Bring the stock back to the boil and add the pasta; the liquid should just cover the pasta. Cook, stirring regularly, until the pasta is just tender and most of the stock has been absorbed (top up with water if necessary). Shred the chicken.
- Return the squash to the pan and add the cream cheese, pecans, parsley and parmesan. Simmer for another min or two, then add the chicken. Season and serve with extra parmesan, if you like.
Nutrition Facts : Calories 672 calories, Fat 21 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 36 grams protein, Sodium 1 milligram of sodium
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