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.
• 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.