Fettuccine Con Pollo
"Here's a way to give a familiar menu of chicken, noodles and peas an Italian face-lift that your family will be delighted by."
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 boned skinned whole chicken breast, cut into 3/4-inch chunks (about 8 oz.)
- 1⁄4 cup chopped scallion
- 1 teaspoon minced garlic
- 1⁄2 cup heavy cream
- 8 ounces fresh mushrooms, thinly sliced
- 1 (16 ounce) can diced tomatoes, drained
- 1 cup frozen peas, thawed
- 1 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- 1⁄4 cup chopped fresh basil
- 8 ounces dried fettuccine or 1 lb fresh fettuccine
- 1⁄4 cup freshly grated parmesan cheese
directions
- Heat large saucepan of salted water to boiling.
- Heat butter and oil in large heavy skillet over medium heat. When foam subsides, add chicken, scallions, and garlic; cook, stirring occasionally, until chicken begins to brown, about 7 minutes. Stir in cream, mushrooms, tomatoes, peas, salt, and peppper; heat to boiling over high heat. Reduce heat to medium and simmer until sauce is slightly thickened and chicken is cooked through, 3-5 minutes. Stir in basil and remove from heat.
- Meanwhile, cook pasta in boiling water until tender but still firm to the bite. Drain thoroughly and transfer to wide serving bowl.
- Pour sauce over pasta, sprinkle with Parmesan, and toss to combine. Serve hot.
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Reviews
-
I started making this almost 30 yrs ago, from a recipe I found in a little TV Guide sized pamphlet in the grocery store. And I lost the recipe! So glad to have found it again, and I'll be making it this week. It's fast, easy, & totally delicious! -
A very tasty and easy to prepare pasta dish which we really enjoyed with crispy rolls and a glass of champagne. I used low fat cream, doubled the garlic (love garlic) and added some thyme at the beginning of step two but otherwise followed the recipe exactly. I used dried fettuccine. Thank you for sharing this recipe, Jackie. Made for PRMR.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
