Thursday, August 27, 2009

Chicken Pecan Fettuccine



This was really good. It is similar to the other white sauce pasta dishes we've made recently. I really liked the addition of the pecans. I tossed the chicken in a little seasoned salt before sautéing it in the pan. This came together quickly and I would make it again for a quick and easy weeknight meal.



Chicken Pecan Fettucini
Adapted from a Southern Living recipe
(Printable Recipe)

12 ounces of fettuccine noodles {reserve some of the pasta water}
1 tablespoon of butter
3/4 cup of chopped pecans
2 tablespoons of olive or canola oil
1 pound of boneless, skinless chicken breasts, cut into bite sized chunks
10 turns of the pepper grinder
2 cloves of garlic, minced
1 Tbsp minced onion flakes
3/4 cup of half and half
1/2 stick of butter, melted
Palmful of dried parsley
1/2 teaspoon of salt
6 turns of the pepper grinder
1/2 cup of grated Parmesan cheese

Put on a pot of generously salted water for the pasta and cook according to package directions. You will need some of the pasta water to deglaze the pan, so if you drain the pasta early, reserve about 1 to 1-1/2 cup of the water.

In a separate small skillet melt a tablespoon of butter and add the pecans; toast over medium high heat until crisp and aromatic. Transfer to a small dish and set aside. (I skipped this step and added the pecans to the pan after I cooked the chicken)

Add oil to a large skillet and heat over medium to medium high heat. Add the chicken and cook until seared and brown on the outside. Remove and set aside. Add the onion and pepper to the skillet and cook until softened; add garlic and cook another minute or two. Take 1/2 to 1 cup of water from the pasta and deglaze the pan. Return the chicken to pan and turn down to medium low heat to hold. (Add pecans if you didn't toast them earlier)

Melt the butter and combine it with the half and half, and add the parsley, salt and pepper, mixing well. Add to pan.

Drain the pasta and add it to the pan. Add the Parmesan cheese and toss. Turn until everything is well heated and blended well. Transfer to a large pasta platter or individual plates and sprinkle with the toasted pecans. Serve immediately.

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4 comments:

  1. I'm putting this on my list of possible Uncle Idiot dinners. Looks good.

    Last night, I cooked the fast version of chicken tetrazzini (which you posted as Cheesy Chicken Spaghetti Casserole). Big hit ...

    ReplyDelete
  2. Made this last night, it was wonderful! Thanks for another great item to add to the menu rotation! - Cheryl

    ReplyDelete
  3. Made this last night, it was wonderful! Thanks for another great item to add to the menu rotation! - Cheryl

    ReplyDelete

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