Fettucciniwithchickenandmushrooms Recipes

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute mushrooms and garlic in butter for 2-3 minutes or until crisp-tender. Stir in the chicken and milk; cook for 5-7 minutes or until heated through. Drain fettuccine; add to skillet. Sprinkle with cheese; toss to coat.

Steps:

• Bring a large pot of water to a boil over medium heat. Salt the water, add the pasta and cook to al dente. Heads up: Remove and reserve 1 cup of cooking water just before draining.
• Heat the extra-virgin olive oil in a large skillet over medium-high heat. Add the mushrooms and saute until deeply browned and tender, 12 to 15 minutes, adding the garlic, thyme, and sage midway through the cooking. Season the mushrooms with salt and pepper, to taste, and a little freshly grated nutmeg. Deglaze the pan with the Marsala and stir for 30 seconds. Stir in the cream, (or if you prefer, top the pasta with a dollop of ricotta at serving time). Stir in the reserved pasta cooking water, about 1 cup if using ricotta, and just enough to thin out the sauce to your liking if using cream.
• Drain the pasta and toss with sauce, parsley, and cheese. Transfer the pasta to a serving bowls and top each with a dollop of ricotta, if using, for mixing into the fettuccine as you eat.

Steps:

• In a large pot, cook fettuccine in 4 cups boiling water for about 8 minutes stirring occasionally.
• Meanwhile, in a large saute pan heat the oil and brown chicken for 4 - 5 minutes.
• Remove from heat and set aside.
• Add mushrooms and shallots to pan.
• Cook about 6 - 7 minutes over medium heat stirring frequently till mushrooms are a bit golden.
• Add wine, thyme, basil, Worcestershire sauce, salt and pepper.
• Cook until reduced by half.
• Return chicken to pan.
• Add cream and gently stir in cheese.
• Stir gently till smooth and creamy and chicken is hot.
• Pour sauce over cooked fettuccine and serve immediately.

Steps:

• Cook the pasta, while you chop up the ingredients. (Stir the fettuccini often otherwise it will stick together.).
• Fry chicken till about 1/2 cooked, then add bacon, and fry for a further couple of minutes. Add crushed garlic, stir well.
• When bacon is cooked, add mushrooms and shallots, fry for a few minutes, till mushrooms soften.
• Stir in cream, simmer for about 2 minutes. Taste and add salt (or other herbs / spices) if desired. To thicken sauce, mix cornflour with small amount of water, and stir into sauce. Keep stirring, it should thicken in about one minute.
• Serve.

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:

• 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.

Steps:

• Cook fettuccine as directed on package; drain. Meanwhile, cook chicken in skillet sprayed with cooking spray until cooked through.
• Add milk and vegetable oil spread to hot fettuccine; toss until coated.
• Stir in chicken, grated topping and seasonings; toss lightly.

Steps:

• Cook and drain pasta as directed on package.
• Toss pasta and remaining ingredients except basil. Top with basil.

Steps:

• Cook pasta according to package directions. Drain and return to saucepan and keep warm.
• Meanwhile, season chicken with salt and pepper. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add chicken and garlic and cook, stirring, about 5 minutes or until chicken is tender and no longer pink. Remove from skillet and keep warm.
• Add remaining olive oil to skillet. Cook mushrooms and onion in hot olive oil until just tender, stirring occasionally.
• Carefully add chicken broth and white wine.
• Bring to boiling, reduce heat and boil gently, uncovered, about 2 minutes or until liquid is reduced by half.
• Remove skillet from heat. Add cooked pasta, chicken, cherry tomatoes, basil and oregano to mushroom mixture and toss to coat.
• Transfer to a serving dish and sprinkle with Parmesan cheese and freshly ground pepper.

Steps:

• While the pasta is cooking,.
• Saute' the chicken in hot butter for 3 minute until firm and white. Stir in the garlic and scallions and fry over moderate heat for 3 minute Discard the garlic. Stir in the flour. Add the cream and lemon juice and stir until hot. Add the cheeses and season with salt and pepper.
• Drain the noodles and toss with the chicken breasts and all the other ingredients.
• Serve with a nice tossed salad.
• Enjoy!