Tuesday, January 17, 2012

Creamy Chicken Fettuccine

from Bite Me (cookbook)


  • Grilled Chicken
  • 4 boneless, skinless chicken breast halves
  • 2 tbsp olive oil
  • 1 large garlic clove, minced
  • 2 tbsp fresh lemon juice
  • 1⁄2 tsp dried basil
  • 1⁄2 tsp dried oregano
  • 1⁄2 tsp kosher salt
  • 1⁄4 tsp freshly ground black pepper
  • 1 lb fettuccine
  • Tomato Cream Sauce
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 small garlic cloves, minced
  • 2 (19oz/540ml) cans Italian seasoned stewed tomatoes, pureed
  • 1 ⁄8 tsp crushed red pepper flakes
  • 1 cup heavy cream
  • 1 cup freshly grated
  • Parmesan cheese
  • 1⁄2 tsp kosher salt
  • 1⁄2 tsp freshly ground black pepper


  1. Place chicken breasts in a large resealable plastic bag. Add olive oil, garlic, lemon juice, basil, oregano, salt and pepper. Shake to combine, allowing to sit at room temperature for 30 minutes before grilling.
  2. Preheat grill to medium and lightly oil grates. Grill chicken breasts, uncovered, 6-8 minutes per side or until the chicken is cooked through. Remove from grill and allow to sit 5 minutes before slicing. Cut into bite-size pieces and set aside.
  3. In a large pot of boiling, salted water cook fettuccine according to package directions. Drain well and keep warm.
  4. For the sauce, in a large saucepan, heat olive oil over medium heat. Add onion and cook, stirring until softened, about 3 minutes. Add garlic, stirring for 30 seconds. Stir in pureed tomatoes and red chili flakes, continuing to cook over medium heat for 10 minutes. Turn heat to low and add cream, stirring 2-3 minutes. Remove from heat and stir in Parmesan cheese, salt and pepper.
  5. To serve, toss cooked fettuccine and sliced chicken into tomato cream sauce. Serve immediately.
Preparation time: 55 minute(s)

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