CHICKEN FETTUCCINE ALFREDO
Provided by Trisha Yearwood
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions, about 8 minutes. Drain and set aside.
- Season the chicken with 1 teaspoon salt and some pepper. Dredge in the flour and shake off the excess. Heat the oil and butter in a large saucepan over medium-high heat until the butter melts. Carefully place the dredged chicken into pan. Add the grated garlic. Cook until the chicken is golden brown and cooked through, 4 to 6 minutes. Transfer to a plate and set aside.
- Pour the cream into the same pan and bring to a simmer. Stir in the Parmesan. Add the pasta to the mixture and toss to combine. Add the cooked chicken and gently toss. Garnish with the parsley and serve immediately.
THE BEST FRIED CHICKEN
To get the most delicious chicken, we dry brined it overnight so the seasonings could penetrate the meat right down to the bone. (Don't worry, the brown sugar doesn't make the chicken sweet, it only helps to bring out the flavor.) We also wet the seasoned dredging flour with buttermilk and hot sauce to achieve large shaggy pieces of flavorful crust once the chicken is fried. And the cornstarch in that dredge? It keeps the crust shatteringly crisp - more so than just flour would- even if you are serving the chicken at room temperature.
Provided by Food Network Kitchen
Categories main-dish
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Cut the chicken into 10 pieces. Cut off the wings. Remove the legs and separate the thighs. Remove and discard the backbone. Cut the breast into 2 pieces and then cut each breast in half.
- Mix 4 teaspoons salt, the brown sugar and baking powder in a small bowl until completely combined and no lumps of sugar remain. Sprinkle the salt mixture all over the chicken pieces. Place the seasoned chicken on a wire rack set inside a rimmed baking sheet. Wrap the baking sheet with plastic wrap and refrigerate, at least 3 hours and up to 24. (Overnight works best.)
- Whisk together the flour, cornstarch, garlic powder, onion powder, paprika, cayenne and 1/4 cup salt in a large bowl until completely combined. Whisk together the buttermilk, hot sauce and eggs in another large bowl. Working with 1 piece at a time, dredge the chicken in the seasoned flour, turning to coat and packing it into any crevices. Shake to remove any excess and return to the rack. Repeat with the remaining chicken.
- Pour 6 tablespoons of the buttermilk mixture into the seasoned flour and work it in with your fingers; it should feel like sand with some clumps. (These clumps will give the chicken a crispy, shaggy crust.) Dip the dredged chicken into the remaining buttermilk mixture, allowing any excess to drip off. Then pack the moistened flour firmly onto the chicken. Very gently shake off any excess and return to the rack. Refrigerate at least 30 minutes and up to 12 hours.
- Pour enough oil into a large heavy pot to come halfway up the sides. Clip a deep-fry thermometer to the pot. Heat the oil over high heat until the thermometer registers 300 degrees F. Working in 3 batches, fry the chicken, turning often and adjusting the heat to maintain the temperature, until deep golden brown, about 8 minutes for the wings, 10 minutes for the legs and 12 minutes for the thighs and halved breasts (an uncut breast will take 15 to 18 minutes). Transfer to a clean wire rack set over paper towels to drain.
PESTO CHICKEN AND FETTUCCINE
A serving of this pasta dish makes a filling and nutritious low-calorie meal for when you are taking your diet seriously! While the portion may seem small, the high carbohydrates make this very satisfying, and the stir frying keeps it lean.
Provided by JackieOhNo
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook fettuccine according to package directions.
- Meanwhile, in food processor or blender, combine spinach, basil, broth, pine nuts, Parmesan, garlic, and oil; process until smooth.
- Stir in lemon peel and black pepper; set aside.
- Cook chicken in n onstick skillet over medium-high heat for 5-6 minutes, or until cooked through; remove to plate.
- Cook red pepper in same skillet over medium-high heat for 5 minutes.
- Return chicken to skillet along with the pesto; cook 1 minute over medium heat.
- Drain pasta and toss with chicken and pesto.
Nutrition Facts : Calories 360.7, Fat 10.6, SaturatedFat 2, Cholesterol 74.8, Sodium 105, Carbohydrate 45.5, Fiber 3.9, Sugar 2.7, Protein 21.7
SEASONED CHICKEN
It's so easy to prepare this Test Kitchen dish that you're sure to make it often. The simple seasonings make chicken breasts a real treat. TIP: Line your baking pan with foil for fast cleanup.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Rub chicken with garlic; sprinkle with lemon-pepper and oregano. In a large skillet over medium heat, brown chicken, skin side down, in oil for 5 minutes. , Transfer to a shallow baking pan. Bake, uncovered, at 400° for 30-35 minutes or until a thermometer reads 170°.
Nutrition Facts : Calories 369 calories, Fat 17g fat (4g saturated fat), Cholesterol 139mg cholesterol, Sodium 291mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 49g protein.
FETTUCCINI WITH CHICKEN BREASTS
This is a recipe given to me by my husband's aunt who was a wonderful cook. I was written into the hospital cookbook where she did volunteer work. In her honor I would like to dedicate one of her many recipes she has shared with me thru the years and there have been many. It serves 4.
Provided by glitter
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
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!
Nutrition Facts : Calories 688.8, Fat 24.9, SaturatedFat 13.6, Cholesterol 216.8, Sodium 597.6, Carbohydrate 68.2, Fiber 0.8, Sugar 0.8, Protein 46.7
FRIED CHICKEN SEASONING
Use to make Northern Fried Chicken from Bruce and Eric Bromberg's "Blue Ribbon Cookbook."
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Yield Makes about 3 tablespoons
Number Of Ingredients 7
Steps:
- Mix all ingredients in a medium bowl until well combined.
FETTUCCINE WITH VENETIAN CHICKEN SAUCE
Make and share this Fettuccine With Venetian Chicken Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Stove Top
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 477.9, Fat 16.4, SaturatedFat 8.6, Cholesterol 118.4, Sodium 375, Carbohydrate 60.4, Fiber 3.2, Sugar 5, Protein 22.1
FETTUCCINI WITH SHALLOTS
Make and share this Fettuccini with Shallots recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Bring the fettuccini to boil as per directions on package or, if fresh, until soft.
- Heat the olive oil in a medium-size pan until hot.
- Put in the shallots, sauté until they are clear, but not brown.
- Add the white wine and bring to a boil.
- Add the half and half, salt, and pepper.
- Reduce by about 1/3.
- If the sauce isn't thickening, add a bit of cornstarch or flour.
- Pour the sauce over the pasta and toss.
FETTUCINE WITH ROSY MUSHROOM SAUCE
Serve with a lovely fresh green salad. This recipe comes from Charmaine Solomon's Complete Vegetarian Cookbook.
Provided by Rhiannon and Matt
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat olive oil & butter in a heavy-based saucepan, on gentle heat, until butter is soft.
- Add garlic & mushrooms, cook, coating the mushrooms in the hot oil, for 5 minutes.
- Add salt & pepper, tomato puree, cream & hot sauce and simmer for 10 minutes.
- Meanwhile cook the pasta according to packet directions, then drain when cooked.
- Mix the cornflour & water together then add to the simmering sauce, stirring until it thickens slightly, and serve.
Nutrition Facts : Calories 573, Fat 22.1, SaturatedFat 9, Cholesterol 132, Sodium 77.1, Carbohydrate 77.2, Fiber 1.5, Sugar 3, Protein 18.2
FETTUCCINE WITH SPINACH AND FETA CHEESE
Make and share this Fettuccine With Spinach and Feta Cheese recipe from Food.com.
Provided by That is Dr House to
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Thaw and squeeze the spinach. The tomato halves should NOT BE OIL PACKED.
- In large pot of boling water cook the fettuccine until just tender. Drain well.
- Meanwhile in saucepan, bring broth [your choice], spinach, tomatoes, and garlic to a boil over high heat. Reduce, simmer, cover and cook until spinach is warmed through about 5 minutes.
- Stir in ricotta and pepper. Cook until warmed thru about a minute. Transfer to a large bowl. Add pasta and feta. Toss to combine. Divide into serving bowls and serve.
- For Vegetarian use the meatless broth option. Chicken broth is NOT meatless.
Nutrition Facts : Calories 363.6, Fat 10.1, SaturatedFat 5.3, Cholesterol 75.3, Sodium 340.4, Carbohydrate 50.1, Fiber 4.7, Sugar 4, Protein 19.9
SEASONED CHICKEN IN A LIGHT WINE SAUCE
This is a healthy way to add a little flavor to chicken without all the fat, and just a little salt. You can substitute or add any vegetable that sautes well if you don't like onions, but the mushrooms are a must. Pairs well with steamed veggies and/or rice. You could add a little cornstarch slurry while the liquid reduces to help thicken the sauce, but I like to keep it on the light side. Using a lid on the non-stick skillet is a key step to the recipe. It keeps the Chicken from drying out.
Provided by Cyril
Categories Chicken Breast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Tenderize and pound out the chicken to an even thickness
- Brush both sides of chicken with olive oil.
- Sprinkle both sides of chicken with Mrs. Dash.
- To a heated non-stick skillet over medium heat add the seasoned chicken to one side, and the Mushrooms and onions to the other.
- Cover with a lid and cook for 5 minutes.
- Turn Chicken over, cover with lid and cook for another 5 minutes or until done.
- Remove chicken from skillet and keep warm.
- To the mushrooms and onions add the water, wine, salt, and pepper.
- Keep uncovered and reduce liquid/mushroom mixture over high heat until it thickens.
- Serve mushrooms and onions over chicken and enjoy.
FETTUCCINE WITH SWORDFISH
I saw Lidia Bastianich make this on the Martha Stewart Show a while back ago. I haven't made it yet but plan on it soon. **Note: To me there is way to much salt in this dish I would advise you cut back on it. I wanted to post exactly how it was written on Marth Stewart dot com.
Provided by barefootmommawv
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring 6 quarts water to a boil in a large pot over high heat. Add about 1 tablespoon salt and return to a boil.
- Cut swordfish into 1 inch cubes; season lightly with salt. Add 6 tablespoons olive oil to a large skillet over medium- high heat. Add fish to skillet and toss until opaque, about 1 minute. Transfer fish to a plate and season with salt.
- Add onion to skillet; season with 1/4 teaspoon salt and crushed red pepper flakes. Cook until softened and sizzling, about 3 minutes. Add tomatoes and stir to combine. Fill tomato can with 1/2 cup hot water and add to pan. Increase heat and bring mixture to a boil. Stir in 3/4 teaspoon salt and mint.; reduce heat to a simmer and cook for 5 minutes.
- Return fish and any juices that have accumulated on plate to skillet. Stir until fish and sauce are well combined, about 1 minute , and turn off heat.
- Add pasta to boiling water and cook until al dente, according to package directions.
- Return fish and sauce to medium heat. Transfer pasta to skillet using tongs. Toss pasta in sauce, along with remaining 2 tablespoons olive oil, until well combined. Season with salt and serve immediately.
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