Fresh Fettuccine With Pulled Rotisserie Chicken Pesto And Roas Recipes

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:

• Place chicken breasts between two pieces of plastic wrap. With a meat mallet or heavy skillet, pound chicken to an even 3/4-inch thickness. Season with salt and pepper.
• Heat the oil in a large nonstick skillet; cook the chicken until golden brown and cooked through, 3 to 4 minutes per side. Slice each piece across the grain into 4 or 5 strips; cover to keep warm.
• Meanwhile, cook pasta according to package instructions. Reserve 1/4 cup cooking water. Drain pasta and return to pot.
• In a small saucepan, heat pesto over low until liquefied. Stir in cream; heat until warm. Toss pasta with reserved cooking water and half the sauce. Divide among shallow bowls; top with chicken. Drizzle with remaining sauce.

Steps:

• Bring a large pot of salted water to a boil.
• Add the rapini and cook until crisp-tender, 2 minutes.
• Using a slotted spoon, transfer the rapini to a large bowl of ice water.
• Once cooled, drain rapini and set aside.
• Add the fettuccine to the same pot of boiling water and cook until just tender, about 2 minutes.
• Drain, reserving 1/2 cup of cooking liquid.
• Meanwhile, bring the broth and lemon juice to a boil in a heavy large skillet over medium-high heat.
• Boil until the broth reduces by half, about 5 minutes.
• Add the chicken and simmer just until heated through, about 2 minutes.
• Add rapini to the chicken broth and stir to combine.
• Add the pasta, 1/2 cup of Parmesan cheese, pine nuts, parsley, oil, and lemon zest.
• Toss to coat, adding some of the reserved cooking liquid, 1/4 cup at a time, to moisten.
• Season the pasta with salt and pepper, to taste.
• Mound the pasta into bowls and serve.
• Sprinkle with the remaining Parmesan cheese and serve.

Steps:

• place basil, garlic, pine nuts, and cheese in a food processor and process about 15 seconds.
• With processor still on pour oil in through the tube in a steady stream till all the oil is used.
• Turn off processor.
• Cook fettuccine in salted boiling water to your taste.
• Drain pasta well.
• Add a some sauce to the pasta and mix pasta with the sauce.
• Serve pasta and add sauce to your liking.