Homemade Chicken Fettuccine
 
Chunks of chicken in a creamy mushroom and parmesan sauce.

small/24649
List of 4 items
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Ready In: 25 Minutes
Yields: 4 servings
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INGREDIENTS

List of 8 items
8 ounces fettuccini pasta
2 tablespoons butter
3 skinless, boneless chicken breast halves - cut into chunks
8 ounces mushrooms, sliced
1 teaspoon garlic salt
1/8 teaspoon ground black pepper
1 1/2 cups heavy cream
1/4 cup grated Parmesan cheese

 
DIRECTIONS
 
1. 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.
2. 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.

Fettuccine with Cheese Sauce



12 oz. fettuccine pasta

2 cups frozen green peas

2 tsp. minced garlic

5 cups (5 oz.) coarsely chopped fresh spinach leaves

1-1/4 cups bottled Alfredo sauce

1/3 cup 1% lowfat milk

2 cups cherry or grape tomatoes, cut in half



Cook pasta as package directs. Put frozen peas in a colander and set in sink.



While pasta cooks, coat a large skillet with nonstick spray. Heat over

medium-low heat;

add garlic and cook 1 minute or until soft. Stir in spinach; cook until

wilted. Stir in Alfredo

sauce and milk. Cook 1 or 2 minutes to heat.



Drain pasta over peas in colander. Transfer to a large serving bowl and add

sauce and tomatoes;

toss to mix and coat.



Serves: 4

Parmesan Fettuccine

From Taste of Home's Simple & Delicious

November/December 2007 issue

Page: 22



"This is such a simple side dish and also makes a pretty

presentation,<WBR>" writes Sundra Hauck from Bogalusa, Louisiana. With

just four ingredients, it's ready in no time for a taste that's sure to

please the entire family.



INGREDIENTS



8 ounces uncooked fettuccine



1/3 cup butter, cubed



1/3 cup grated Parmesan cheese



1/8 teaspoon pepper



SERVINGS 4



CATEGORY Side Dish



METHOD Other stovetop



PREP 5 min.



COOK 15 min.



TOTAL 20 min.



DIRECTIONS



Cook fettuccine according to package directions; drain.

In a large skillet, melt butter over low heat. Add fettuccine and

stir until coated. Sprinkle with Parmesan cheese and pepper; toss to

coat. Yield: 4 servings.

Buttermilk Fettucine w/Chicken Breasts



1 cup

Hidden Valley® The Original Ranch® Old-Fashioned Buttermilk Ranch

Dressing



1 package/12 oz.

Fettuccine or egg noodles, dry



1/3 cup

Dijon mustard



8 Boneless, skinless chicken breast halves, pounded thin



1/2 cup

Butter



1/3 cup

Dry white wine



Prep Time: 25 min.

Cook Time: 25 min.

Bake Time: 10 min.



Cook fettuccine according to package directions; drain. Preheat oven

to 425°F. Stir together dressing and mustard; set aside. Pour

fettuccine into oiled baking dish. Sauté chicken in butter in a large

skillet. Transfer cooked chicken to the bed of fettuccine. Add wine

to the skillet; cook to reduce to desired consistency. Drizzle over

chicken. Pour the reserved dressing mixture over the chicken. Bake at

425°F. about 10 minutes, or until dressing forms a golden brown crust.



Makes 8 servings.



Fom Hidden Valley

Fettuccine Alfredo with Asparagus



Ready to go at a moment?s notice, this asparagus-embellish<WBR>ed classic

is not only creamy, quick, and delicious, but it dirties only one pot.



Serves: 4

Prep Time: 10 minutes

Cook Time: 12 minutes



1 pound asparagus

3/4 pound fettuccine

4 tablespoons butter, cut into pieces

1 cup heavy cream

pinch ground nutmeg

3/4 teaspoon salt

1/8 teaspoon fresh ground black pepper

1/2 cup Grated Parmesan cheese, plus more for serving



Snap the tough ends off the asparagus and discard them. Cut the

asparagus spears into 1-inch pieces. In a large pot of boiling,

salted water, cook the fettuccine until almost done, about 8 minutes.

Add the asparagus; cook until it and the pasta are just done, about 4

minutes longer.



Drain the pasta and asparagus. Toss with the butter, cream, nutmeg,

salt, pepper, and Parmesan. Serve with additional Parmesan.



Wine Recommendation: A forcefully acidic white wine is a natural with

asparagus and will pierce the richness of the sauce. Try one of the

sauvignon blancs from New Zealand or a vernaccia from Italy.



Source: FamilyTime

Chicken Parmesan Pasta Toss



8 oz. fettuccine

1 Tbsp Oil

1 lb. Boneless skinless chicken Breasts, sliced

2 cloves garlic, minced

3 Tbsp. tomato paste

1 can (14 ½ oz.) diced tomatoes, undrained

1/2 cup water

1/4 cup Sun-dried Tomato Vinaigrette Dressing

1/4 cup grated Parmesan Cheese



Cook pasta as directed. Heat oil in skillet on medium heat.



Add Chicken; cook min. or until cooked through. Add garlic; cook and

additional 2 min. Stir in tomato paste; cook and stir 1 min. Add

tomatoes, water and dressing; cook 2 min.



Drain pasta; toss with sauce. Sprinkle with cheese. Serves 4

Fettuccini with Garlic Cream Sauce

3 sticks butter
6 cloves garlic, finely minced
1 1/2 qt. whipping cream
Kosher salt
1 1/2 lbs. fresh pasta (cooked al dente)
8 oz. Parmesan cheese
Black pepper

In heavy bottom pot, melt butter over medium-low heat. Add garlic
and saute lightly to release flavor. Do not brown garlic! Stir in
whipping cream. Bring to a simmer, then reduce heat and let sauce
barely simmer until the volume has been reduced by 10% (this is an
important step!). Season to taste with salt and pepper.

FRESH FETTUCINI: Cook pasta in boiling water for 2-3 minutes until
al dente. Drain. Heat cream sauce in pan until edges bubble. Add 1/3
cheese and stir until sauce thickens. Add pasta, stir until noodles
are coated.

Serve immediately with remaining Parmesan cheese.

Note: This recipe makes a large quantity, enough to serve 6.
The recipe may be halved for fewer servings.

(Note from Gramma-I've not tried this-it sounds very rich-but would love a taste sometime)

Seafood Fettuccini



3/4 lb fettuccini, broken in half, cooked

1# raw peeled & deveined shrimp, 36-40 per pound

Small pkg fake chunk crab or lobster

1 green bell pepper

1 red bell pepper

2 small summer squash

2 small zucchini



Cut into chunks, roughly 1 ½�?squares

2 small tomatoes

Dice; keep separately



Cajun seasoning

Seasoning salt

Minced garlic (from jar)

Old Bay Seasoning

Pepper

Cayenne pepper (dash)



Melt 1/2 stick butter in large pot. Add 3 T canola oil so butter doesn’t

burn. Add spices. Add chunked vegetables and raw shrimp and fake chunk

crab or lobster. Toss constantly over medium high heat until shrimp

turns pink. Vegetables should be tender-crisp. Add tomatoes, just

heating through.



Serve over fettuccini with warm breadsticks.

Scallop and Fettuccine a la Pana

1 16 ounce package Italian mild sausage
1 pound bay scallops
1 pound fettuccine
20 ounces heavy cream
1/2 stick butter
8 ounces grated Romano cheese
1/2 teaspoon nutmeg
2 tablespoons fresh chopped parsley
1 tablespoon olive oil
dash of salt and pepper
4 tablespoons flour
4 ounces sliced snowcapped mushrooms

Remove the skin casing from sausage and knead until sausage is ground. Place sausage in a medium saucepan on low heat. Cover and stir every 30 seconds until sausage meat is brown. Remove from heat. Separate the cooked sausage meat from the remaining liquid in the pan. Place sausage meat in a container and refrigerate. Place fettuccine in boiling water for 3 minutes until al dente. Remove and rinse in cold water. Place pasta in a sealed container with a tablespoon of olive oil and toss. Refrigerate pasta. On medium heat in a large sauce pan, place butter, salt, pepper and nutmeg. Add 4 ounces of grated Romano cheese and sliced mushrooms and simmer for 2 minutes. Add heavy cream an mix thoroughly. Add bay scallops. Let it simmer for 2 minutes. Add parsley, 1 ounce Romano cheese and sausage. Add chilled fettuccine and cover for 2 minutes and sprinkle with remaining Romano cheese and parsley.

Sausage, Onion and Pepper Fettuccine

1 tablespoon olive oil
1 pound Italian style link sausage
2 medium onions, sliced
1 large green bell pepper, seeded and sliced
1 1/2 cups tomatoes, crushed
1/4 cup red wine
1 1/2 teaspoons basil
1/2 teaspoon garlic, minced
1 pound fettuccine, dry

Heat the oil in a skillet. Add the sausages and cook fully. Remove them from the pan. Add the onions and peppers. Cook until just soft. Add the tomatoes, wine, basil and garlic. Simmer for 30 minutes. Slice the cooked sausage into 1/4 inch pieces. Add to the sauce. Cook the fettuccine to desired doneness. Drain. Place in bowls and top with the warm sauce. Serves 4.