CHICKEN FETTUCCINE ALFREDO
Provided by Trisha Yearwood
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions, about 8 minutes. Drain and set aside.
- Season the chicken with 1 teaspoon salt and some pepper. Dredge in the flour and shake off the excess. Heat the oil and butter in a large saucepan over medium-high heat until the butter melts. Carefully place the dredged chicken into pan. Add the grated garlic. Cook until the chicken is golden brown and cooked through, 4 to 6 minutes. Transfer to a plate and set aside.
- Pour the cream into the same pan and bring to a simmer. Stir in the Parmesan. Add the pasta to the mixture and toss to combine. Add the cooked chicken and gently toss. Garnish with the parsley and serve immediately.
CHICKEN CHILI FETTUCCINE
This pasta dish features ingredients mild enough for kids, but tasty enough for grown-ups. The dish also works well for company. Cindy Cohen of Alta Loma, California writes, "Not only is it tasty, it has nice and colorful presentation."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute chicken in oil until no longer pink. Add mushrooms and onion; saute 2-3 minutes longer or until onion is tender. , Sprinkle with flour; cook and stir for 1 minute. Stir in tomatoes and chilies. Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until thickened. , Drain fettuccine; toss with butter. Serve with chicken mixture; sprinkle with cheese if desired.
Nutrition Facts :
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
EASY CHICKEN FETTUCCINE
This is so easy and so satisfying. This is our idea of comfort food! Not exactly low in calories and very rich! :)
Provided by Little Bee
Categories Meat
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in skillet and saute chicken which has been cut into 2 inch chunks.
- When chicken begins to take on color, add garlic and green onions.
- Saute a few minutes being careful not to burn garlic Add remaining ingredients except parsley, cover and simmer over low heat until mixture thickens (you may need to add a little more parmesan cheese if you like it thicker) and chicken is tender and cooked all the way through.
- Serve over cooked and drained fettuccine.
- Sprinkle with fresh parsley, lots of cracked black pepper and additional parmesan cheese if desired.
COLORFUL CHICKEN FETTUCCINE
This surefire entree is a delicious option if you ever find yourself in a time crunch. I like to prepare and freeze fresh veggies ahead of time for use in recipes like this one. Then, the rest is as easy as 1-2-3! -Ginger Kelly, Cranberry Township, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute chicken in oil until no longer pink. Remove and keep warm. In the same pan, saute carrots for 1 minute. Add peppers and broccoli; saute 3-4 minutes longer or until vegetables are crisp-tender. , In a small bowl, combine the cornstarch, broth, lemon juice, salt and thyme until blended; stir into vegetables. Bring to a boil; cook and stir for 2 minutes. Remove from the heat. Stir in sour cream. , Drain fettuccine; place in a large bowl. Add the chicken, vegetable mixture and cheese; toss to coat.
Nutrition Facts : Calories 340 calories, Fat 8g fat (3g saturated fat), Cholesterol 50mg cholesterol, Sodium 650mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 4g fiber), Protein 26g protein. Diabetic Exchanges
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.
CHICKEN FETTUCCINE PRIMAVERA
Italian dinner ready in 25 minutes! Let Chicken Helper® and frozen vegetables speed up your preparation of this beautiful dinner meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- Cut chicken into 1/2-inch pieces. In 12-inch skillet, melt margarine over medium-high heat. Add chicken; cook about 3 minutes, stirring occasionally, until outsides turn white.
- Stir in milk, hot water, sauce mix and uncooked pasta (from Chicken Helper box). Heat to boiling, stirring occasionally.
- Reduce heat. Cover and simmer 6 minutes, stirring occasionally.
- Stir in frozen broccoli, frozen peas and the carrots. Return to boiling. Reduce heat. Cover; simmer 4 to 6 minutes longer or until pasta and vegetables are tender. Remove from heat; uncover (sauce will thicken as it stands). Sprinkle with Parmesan cheese. Garnish with basil leaves.
Nutrition Facts : Calories 330, Carbohydrate 37 g, Cholesterol 70 mg, Fat 1/2, Fiber 3 g, Protein 25 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 7 g, TransFat 0 g
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