FETTUCCINE WITH VENETIAN CHICKEN SAUCE
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 or not if already cooked.
- Cover and bring to a boil; decrease heat and simmer for 4 minutes. Remove and let cool (skip if chicken is cooked)
- Meanwhile, melt 1 tablespoon of the butter in another large saucepan. Stir in the garlic and cook over medium heat until the garlic becomes golden
- Reheat the stock. Add 1 cup of water to the garlic butter mixture to prevent burning.
- Add carrots and cook until the carrots are nearly dry/making sure the mixture doesn't brown
- 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 in an immersion blender.
- 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
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