Best Fettuccine With Venetian Chicken Sauce Recipes

FETTUCCINE WITH VENETIAN CHICKEN SAUCE

Steps:

• In a saucepan, bring chicken stock to a boil. Cut the chicken breasts into lengthwise strips about the width of a finger, and drop them into the boiling stock.
• Cover and bring to a boil, then 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.
• Cut the chicken strips lengthwise into ¼-inch thick slices, then cut across to make ¼-inch dice.
• Meanwhile, melt 1 tablespoon of the butter in another large saucepan. Stir in the garlic and cook over low heat until the garlic is very fragrant but not browned, a couple minutes. Add 1 cup water to prevent the garlic from browning.
• Add in carrots and salt, and cook over medium heat, stirring frequently, until the mixture is nearly dry with just a bit of water left, about 20 to 25 minutes. 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, then decrease heat, partially cover, and simmer gently for 35 minutes or until the carrots are very soft. Puree with an immersion blender or regular blender until you have a smooth puree. Set aside.
• Add the chicken to the sauce and reheat gently. Adjust seasoning with more salt if needed.
• 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 return to the pasta pot off the heat. Toss with the remaining butter and fold enough sauce to coat the noodles generously. Serve immediately with grated Parmigiano-Reggiano cheese on the side for topping.

BISTRO CHICKEN FETTUCCINE

Steps:

• Cook fettuccine according to package directions for al dente; drain, reserving 1/2 cup pasta water. Transfer to a serving platter; keep warm., In a large skillet, heat 1 tablespoon oil over medium heat. Sprinkle chicken with salt and pepper. Add to skillet; cook and stir until no longer pink, 4-6 minutes. Remove chicken. Add remaining oil to skillet; stir in next 5 ingredients and saute 4-6 minutes. Return chicken to skillet., Stir in wine and mustard. Bring to a boil; cook until liquid is reduced slightly, 2-4 minutes. Pour chicken mixture over fettuccine; add cheese and tarragon. Toss to combine, adding enough reserved pasta water to moisten pasta. Top with toasted walnuts.

NIGELLA LAWSON TAGLIATELLE W/ CHICKEN FROM THE VENETIAN GHETTO

Steps:

• Preheat the oven to 350°F.
• Rub the chicken with the oil and sprinkle with the salt and pepper--then place it breast-down in a roasting pan and roast for about 1 1/2 hours or until well browned, turning it over toward the end to brown the breast.
• Prepare the pasta, salting it when it boils (a bit of olive oil helps too).
• Take the chicken out of the oven, let it cool for about an hour, then pull it apart.
• Heat the pine nuts in a small skillet, browning them slightly.
• For the sauce, pour all the juices from the roasting pan into a saucepan. Add the rosemary, the drained sultanas and the pine nuts. Begin to simmer the sauce when you're ready to cook the pasta.
• Cook and drain the pasta and toss it with the sauce, chicken pieces and parsley in a large warmed bowl.