Poached Chicken Fettuccini Recipes

Steps:

• 1. Poach Chicken Breasts in Chicken Stock. Bring liquid to a boil turn down heat and simmer 20 minutes or until done.
• 2. Remove and Cool Chicken and cut into cubes
• 3. Return Chicken Stock to a boil, add Pasta and boil 8 minutes. Strain pasta.
• 4. Make Cream Sauce with butter, mushrooms, mushroom soup, cream cheese, heavy cream and garlic powder. Heat until cream cheese is melted.
• 5. Add chicken and pasta
• 6. Pour into greased 7x11 baking dish
• 7. Mix Panko crumbs and melted butter sprinkle on pasta
• 8. Bake 350 for 25 minutes

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 10-inch frying pan, combine mushrooms, broth, wine, white pepper and tarragon.
• Add chicken, cover and bring to the boil over high heat.
• Reduce heat and simmer, covered, until meat in the thickest part is no longer pink (20 minutes)
• Cut to test.
• While chicken is cooking, cook pasta according to package directions.
• Drain, add 1 tablespoon butter to keep it from sticking together; set aside.
• Prepare sauce according to package directions and add to noodles.
• Add chicken and enough of the wine mixture to thin down a little and add flavor.
• Add salt to taste and sprinkle with parsley, if desired.
• Serve with lettuce wedge and dressing.

Steps:

• Combine chicken stock, water, yellow onion, celery, carrots, tomato paste, salt, peppercorns, and bay leaf in a large pot; bring to a gentle simmer. Decrease heat to medium-low and simmer, checking the flavor occasionally, until vegetables are slightly tender, 30 to 45 minutes.
• Bring stock to a boil and add chicken, pouring in more water if chicken isn't completely covered in liquid. Bring poaching liquid to a boil; remove pot from heat and cover tightly with a lid until chicken is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Cook pasta according to package directions, adding chicken the last 5 to 6 minutes of cooking.
• Cook till pasta is tender but firm and chicken is no longer pink.
• Drain pasta and chicken.
• Rinse with cold water, drain again.
• Combine pesto and sour cream in a large mixing bowl.
• Add pasta/chicken mixture, chopped veggies and tomato.
• Toss lightly to coat.
• If desired, sprinkle with nuts.