Fettuccine Milano Recipes

Steps:

• In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
• Sprinkle the chicken with salt and pepper on both sides. In a large skillet over medium heat, warm oil and saute chicken. Press on chicken occasionally with a slotted spatula. Cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. Transfer to a board; cover and keep warm. Discard the fat from the skillet.
• In the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.
• Meanwhile, 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, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
• Cut each chicken breast into 2 to 3 diagonal slices. Reheat the sauce gently if needed. Transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.

Steps:

• 1. Sauté sliced mushrooms in a little olive oil.
• 2. Add pinches of salt and black pepper.
• 3. Sprinkle parsley on mushrooms right before you pull the mushrooms off the stove.
• 4. Heat 1/2 ounce clarified butter.
• 5. Add shrimp, rubbed with white pepper and salt. Cook until done.
• 6. While shrimp are cooking, place fresh fettuccine in salted boiling water. Cook for one minute.
• 7. Add shrimp, fettuccine, mushrooms, and remaining ingredients into sauté pan with Alfredo.
• 8. Add cheese and cook for 30 to 45 seconds to meld flavors.
• 9. Ladle 4 ounces of Alfredo sauce into sauté pan.
• 10. Heat until it starts to boil around the edges. Remove from heat.
• 11. To clarify butter:. Melt butter over low heat.
• 12. When melted, remove from heat, and set aside for several minutes to allow the milk solids to settle to the bottom.
• 13. Skim the clear (clarified) butter from the top, and discard sediment. (This can be done ahead.).

Steps:

• Wash and dry chicken breasts.
• Mix garlic powder, salt, and pepper and sprinkle on chicken.
• Grill chicken on the stove top in a skillet or outside on the barbecue grill, until it is done all the way through.
• Set chicken aside.
• Place pasta in salted boiling water and cook for 8-10 minutes or until al dente. Drain.
• Meanwhile saute the mushrooms and tomatoes in butter until soft.
• Place heavy cream, roasted garlic, pepper, salt, and parmesan cheese in food processsor and puree.
• Place cream mixture in a sauce pan and bring to a boil. Turn down heat and simmer for 15 minutes or until sauce has thickened.
• Mix in mushrooms and tomatoes and add to the cooked pasta.
• Slice the grilled chicken and place on top of the pasta.
• Garnish with fresh parsley and grated parmesan cheese.
• Serve with salad and garlic bread.

Steps:

• Sauté sliced mushrooms in a little olive oil.
• Add pinches of salt and black pepper.
• Sprinkle parsley on mushrooms right before you pull the mushrooms off the stove.
• Heat 1/2 ounce clarified butter.
• Add shrimp, rubbed with white pepper and salt. Cook until done.
• While shrimp are cooking, place fresh fettuccine in salted boiling water. Cook for one minute.
• Add shrimp, fettuccine, mushrooms, and remaining ingredients into sauté pan with Alfredo.
• Add cheese and cook for 30 to 45 seconds to meld flavors.
• Ladle 4 ounces of Alfredo sauce into sauté pan.
• Heat until it starts to boil around the edges. Remove from heat.
• To clarify butter:.
• Melt butter over low heat.
• When melted, remove from heat, and set aside for several minutes to allow the milk solids to settle to the bottom.
• Skim the clear (clarified) butter from the top, and discard sediment. (This can be done ahead.).

Steps:

• In a small saucepan, bring broth to a boil. Remove from the heat; add tomatoes. Let stand for 5-7 minutes. Cut tomatoes into thin slices and return to broth; set aside. , Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, saute peppers and onions in oil for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Reduce heat. Stir in the olives, basil, capers, oregano and reserved tomato mixture; heat through., Drain fettuccine; place in a large serving bowl. Add the cheese and pepper mixture; toss to coat.