Fettuccine With Venetian Chicken Sauce 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:

• In a saucepan, bring chicken stock to a boil.
• Meanwhile, cut the chicken breasts into lengthwise strips about the width of a finger; drop the strips into the boiling stock.
• Cover and bring to a boil; decrease heat and simmer for 4 minutes.
• Remove the cover and set aside, allowing the chicken to cool in the liquid.
• When cool, transfer chicken to a cutting board and reheat the stock.
• Meanwhile, melt 1 tablespoon of the butter in another large saucepan.
• Stir in the garlic and cook over low heat until the garlic becomes golden.
• Add 1 cup water to prevent the garlic from browning; stir to combine.
• Add in carrots and salt; cook over moderate heat, stirring frequently, until the mixture is nearly dry with just a bit of water left.
• Be vigilant and stir constantly toward the end of this step to be sure the carrots do not brown at all.
• Add the hot stock and tomato juice; cover and bring to a boil; decrease heat, set the cover ajar, and simmer gently for 35 minutes or until the carrots are very soft.
• Puree with an immersion blender until you have a smooth puree; set aside.
• Cut the chicken strips lengthwise into 1/8-inch thick slices, then cut across to make 1/8 inch dice; add the chicken to the sauce and reheat gently.
• Bring a large pot of water to a boil; generously salt the water and add in the fettuccine.
• Cook, stirring often, until al dente; drain the pasta and transfer to a heated platter or shallow gratin dish.
• Toss with the remaining butter and fold enough sauce to coat the noodles generously.
• Sprinkle with Parmigiano-Reggiano; serve immediately; pass more cheese at the table.

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:

• In a saucepan, bring chicken stock to a boil.
• Meanwhile, cut the chicken breasts into lengthwise strips about the width of a finger; drop the strips into the boiling stock or not if already cooked.
• Cover and bring to a boil; decrease heat and simmer for 4 minutes. Remove and let cool (skip if chicken is cooked)
• Meanwhile, melt 1 tablespoon of the butter in another large saucepan. Stir in the garlic and cook over medium heat until the garlic becomes golden
• Reheat the stock. Add 1 cup of water to the garlic butter mixture to prevent burning.
• Add carrots and cook until the carrots are nearly dry/making sure the mixture doesn't brown
• Add the hot stock and tomato juice; cover and bring to a boil; decrease heat, set the cover ajar, and simmer gently for 35 minutes or until the carrots are very soft.
• Puree in an immersion blender.
• Cut the chicken strips lengthwise into 1/8-inch thick slices, then cut across to make 1/8 inch dice; add the chicken to the sauce and reheat gently.
• Bring a large pot of water to a boil; generously salt the water and add in the fettuccine. Cook, stirring often, until al dente; drain the pasta and transfer to a heated platter or shallow gratin dish.
• Toss with the remaining butter and fold enough sauce to coat the noodles generously.
• Sprinkle with Parmigiano-Reggiano; serve immediately; pass more cheese at the table

Steps:

• Flatten chicken to 1/2-in. thickness. In a skillet, brown chicken on both sides in butter and oil; remove and set aside. In the same skillet, saute onion until tender. Add basil, garlic, salt and pepper; cook and stir for 2-3 minutes. stir in broth, cream, parsley an tomatoes. Return chicken to pan. Cover and simmer for 15 minutes or until chicken juices run clear. , Meanwhile, cook fettuccine according to package directions; drain. Arrange chicken over fettuccine; serve with sauce.