Fettuccine with chicken

Fettuccine with chicken

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Ingredients for Cooking Fettuccine with Chicken

  1. Chicken fillet 400 grams
  2. Fettuccine pasta 250 grams
  3. Parmesan Cheese 100 grams
  4. Cream 100 grams
  5. Provencal herbs to taste
  6. Olive oil 5 tablespoons
  7. Ground black pepper to taste
  8. Salt to taste
  9. Purified water 2 liters for pasta and 50 milliliters ice for sauce
  • Main ingredients: Chicken, Cheese, Cream, Pasta
  • Portion 3-4
  • World CuisineItalian Cuisine


Measuring cup, kitchen scale, tablespoon, stove, deep pan with a lid (3 liter capacity), kitchen spatula - 2 pieces, kitchen knife, cutting board, paper kitchen towels, deep plate - 2-3 pieces, grater, colander, deep a bowl, a deep frying pan with a lid, a serving plate.

Cooking fettuccine with chicken:

Step 1: prepare pasta water and chicken.

First of all, we pour the right amount of purified water into a deep pan and put it on medium heat, let it boil. Then we wash the fresh chicken fillet, dry it with paper kitchen towels, put it on a cutting board and use a sharp knife to remove cartilage, excess fat, and also the film from the meat. Then chop it into thin strips or small pieces of thickness up to 2 centimeters. We shift them into dry dishes, sprinkle with salt, black pepper, mix thoroughly with clean hands until smooth and put aside on 15-20 minutesso that the chicken is marinated.

Step 2: Cook the pasta.

While we were preparing the birds, the water in the pan began to boil, add a little salt to it, a couple of tablespoons of olive oil and put the fettuccine. After about 3-5 minutes, the liquid will begin to bubble again, when this happens, we note the time and cook the paste until fully cooked for 10 minutes. Stir the pasta periodically with a wooden spatula so that it does not stick to the bottom of the hot dishes.

As soon as they are ready, we discard the fettuccine into a colander and leave it in it for a couple of minutes or until excess water drains. Then we move into a deep bowl, pour a tablespoon of oil, gently loosen with a spatula, cover with a lid and leave it alone until use.

Step 3: prepare the cheese and other ingredients.

Then with a clean knife, remove the paraffin crust from the hard cheese and grind the parmesan on a fine or medium grater into a deep plate. After that, lay out on the countertop all the other ingredients that will be needed to prepare the dish, and proceed to the next step.

Step 4: fry the chicken.

We put a deep frying pan on medium heat and pour the remaining olive oil into it. After a few minutes, dip the pieces of the pickled fillet into the preheated fat.

Fry them until light golden brown, as well as fully cooked, constantly stirring with a wooden kitchen spatula.

This process will take approximately 18-20 minutes, as soon as the meat is slightly browned, shift it to a deep plate and move on.

Step 5: prepare the sauce.

We return the pan back to the stove and pour ice water into it, it will quickly cool the hot dishes. Just a couple of seconds later we add the cream there, now mixed with the liquid that has not had time to heat up, they will not curl. Reduce the heat to a minimum level and gradually bring the resulting mass to a boil.
As soon as she starts bubbling, season the prepared sauce to taste with salt, a mixture of herbs, and also black pepper. We give the spices the opportunity to dissolve their aroma and after that we transfer half the minced parmesan into the pan. Mix everything with a wooden spatula until smooth and cook over moderate heat literally 2 minutes.

Step 6: bring the dish to full readiness.

When the hard cheese is practically dissolved in the sauce, we send the fried chicken meat into it. We stew it in an aromatic mixture until it thickens, you won’t have to wait long, about 5-7 minutes this happens, we do not move away from the stove and stir constantly so that nothing burns.

After the mass acquires a viscous structure, we drop into it already managed to cool fettuccini. Again, gently loosen the entire component of the dish until smooth, cover with a lid and warm it for 2-3 minutes.

Then turn off the stove, let the Italian culinary masterpiece brew 4-5 minutes, spread it in portions on plates, sprinkle each with the remaining parmesan and serve to the table.

Step 7: Serve Chicken Fettuccine.

Fetuccini with chicken, after cooking, insist, then distribute in portions on plates, each with two or three pinches of chopped hard cheese, each garnished with fresh greens of dill, parsley or cilantro, and served as a full-fledged second course. This dish does not need any additions, unless it can be slightly refreshed with a vegetable salad. Enjoy a delicious and simple meal!
Enjoy your meal!

Recipe Tips:

- very often fresh champignons are fried together with chicken;

- sometimes the sauce is prepared differently, first onion with garlic. Pour these vegetables with water, stew for 2-3 minutes, then add separately warmed cream, spices, salt, and after boiling, half of the cheese is crushed. Next, the aromatic mixture is brought to the desired density, put the chicken there along with the paste, warm and serve;

- An alternative to olive oil - any other vegetable, but it is desirable that it be refined, that is, odorless.