Fettuccine - a dish of Italian cuisine. This is a paste that looks like long noodles, very tasty and satisfying.
It is cooked mainly with various sauces, adding meat, seafood, vegetables.
One of the most popular dish options is fettuccini with chicken, but it can also be cooked every time in a new way: with mushrooms, cheese, vegetables, herbs.
Chicken fettuccini - general cooking principles
Fettuccine - durum wheat pasta. After cooking, the fettuccini remains elastic, slightly harsh and keeps its shape perfectly.
Cook the paste, according to the instructions on the packaging: put in boiling water, reduce the heat, mix, cook for 3-5 minutes, then throw it into a colander, do not rinse.
Ready fettuccini spread on a plate and season separately cooked chicken and sauce. The sauce is most often prepared from cream, herbs, flour, spices, cheese. You can add vegetables, mushrooms and other products to taste.
Before serving chicken fettuccine can be decorated, for example, with olives, olives, cherry tomatoes, various herbs.
1. Chicken fettuccine in cream sauce
Ingredients:
• 1 medium chicken breast;
• Parmesan cheese - a small piece;
• fettuccine - 0.5 kg;
• cream of medium fat content - 200 ml;
• sunflower oil - 80 ml;
• salt, allspice powder - half a teaspoon;
• parsley - half a bunch.
Cooking method:
1. Cut the chicken breast: separate the fillet from the bones, remove the skin. Rinse the pulp well.
2. Cut the meat into pieces, fry in vegetable oil until rosy color.
3. Grate the cheese and pour into the meat.
4. Pour in the cream, salt, pepper, stir well.
5. Close the pan with a lid and simmer until the mixture acquires a thick consistency.
6. Boil fettuccine, discard in a colander.
7. When serving, put the fettuccine on a flat plate, pour creamy chicken sauce on top, sprinkle with cheese, put the parsley leaves nicely.
2. Fettuccine with chicken, mushrooms and tomatoes
Ingredients:
• fettuccine - half a kilogram;
• chicken drumstick - 4 pcs.;
• some olive oil;
• Italian seasoning - 2 teaspoons;
• fat cream - 200 ml;
• a little butter;
• sweet pepper - 1 pod;
• 4 cloves of garlic;
• head of red onion;
• champignons - 3 pcs.;
• 4 tomatoes;
• white wine - half a glass;
• salt, black pepper - 20 g each;
• 3 stalks of parsley.
Cooking method:
1. Cut the fillet, separated from the legs, into small pieces.
2. Wash all vegetables thoroughly.
3. Cut the peeled tomatoes into small cubes, onions into thin rings, squeeze the garlic through the garlic, and pepper into strips.
4. Vegetables mixed with Italian seasoning, salt, pepper and a small amount of vegetables mixed with one serving of meat, leave for 30 minutes.
5. Prepared mushrooms cut into slices.
6. Put a little pickled meat in a hot pan with butter and olive oil, mix thoroughly and fry until golden brown.
7. Transfer the meat into a separate bowl.
8. Put the rest of the meat in a hot pan with creamy olive oil, fry until crusty, transfer to a plate with pickled meat, mix.
9. Put the butter in the same pan again, pour olive oil, put all the vegetables except the tomatoes, simmer for several minutes, not forgetting to stir.
10. Add tomatoes, garlic, salt, pepper and stew for a few more minutes.
11. Put vegetables to the fried meat.
12. Pour wine, cream into the broth, which is isolated from chicken and vegetables, pour seasoning and darken with a closed lid for several minutes.
13. In another metal container, boil fettuccini, rinse.
14. When serving, put cream sauce, fettuccini on a portioned dish, top with a mixture of meat and vegetables, sprinkle with herbs.
3. Fettuccine with chicken and zucchini in a creamy sauce
Ingredients:
• fettuccine - 300 g;
• a piece of chicken;
• 1 onion;
• fat cream - 250 ml;
• coriander in powder - 20 g;
• salt, allspice - half a teaspoon;
• floor squash;
• garlic - 1 clove;
• 50 ml of vegetable oil;
• half a bunch of dill.
Cooking method:
1. In a metal container with boiling water, boil fettuccini, rinse with water.
2. Chop the chicken pulp a little with a hammer and cut into thin strips, put in a cup, salt, pepper, pour coriander, stir and leave to saturate.
3. Onion cut into small crumbs, chop the garlic, chop the zucchini into thin strips.
4. Pour garlic into a hot frying pan with oil, fry for 1 minute, add onion, reduce heat and fry until the onion is transparent.
5. Increase the heat and put the meat in a pan, fry a little.
6. Add zucchini, stir everything, add cream, let it boil.
7. After boiling the cream, reduce the heat again and boil to a thick consistency of aromatic sauce.
8. Increase the heat again, put the boiled fettuccine, mix well, warm up a little.
9. Put the dish on a serving plate, sprinkle with chopped parsley.
4. Fettuccine with chicken in a slow cooker
Ingredients:
• half a kilogram of fettuccine;
• 2 chicken breasts;
• 3 champignons;
• a pinch of flour;
• nonfat sour cream - half a glass;
• chicken broth - half a glass;
• sage in dry form - 10 g;
• onion head;
• a pinch of black pepper and salt;
• Dutch cheese - a small piece;
• parsley leaves - 5 pcs.
Cooking method:
1. Boil fettuccine, rinse with water in a colander.
2. In a separate cup, mix the flour and sour cream, slowly stir and pour the chicken stock, pepper, pour sage, stir.
3. Put the meat, separated from chicken breasts, sliced into slices in a multicooker container, cut the mushrooms in slices, chopped garlic, fry everything in the “frying” mode for several minutes with the lid closed.
4. Open the lid and fry for another 2 minutes.
5. Add the mass of flour and sour cream, switch the slow cooker to the "stewing" mode, simmer until a thick consistency.
6. Put sour cream and chicken sauce on a plate, sprinkle with cheese on top and garnish with parsley leaves.
5. Fettuccine with chicken and herbs in a creamy sauce
Ingredients:
• 1 leg;
• fettuccine noodles - 300 g;
• Dutch cheese - a small piece;
• cream - 50 ml;
• thyme, basil, oregano, savory - 10 g each;
• some olive oil;
• black pepper, salt - a pinch.
Cooking method:
1. Separate the meat from the chicken legs, cut the fillets into thin strips, sprinkle each with aromatic herbs, salt and pepper.
2. Boil fettuccine in salted water.
3. Fry the meat in a pan with the addition of olive oil until light brown.
4. Put the fried meat on a clean plate, and pour cream into the pan, let it boil.
5. Pour grated cheese into cream, boil a little over low heat.
6. Stir noodles cooked and washed with cold water with olive oil.
7. Meat previously cut into strips, grind into small cubes, mix with sauce, put fettuccini.
8. Serve the finished dish on portioned plates.
6. Fettuccine with minced chicken and sweet mustard
Ingredients:
• minced chicken - a small cup;
• fettuccine noodles - half a kilogram;
• sour cream - not a full glass;
• some olive oil;
• Grana Padano cheese - a small piece;
• sweet mustard - 50 g;
• half the head of garlic;
• black pepper, salt - 30 g each;
• seasoning - a pinch;
• half a bunch of dill.
Cooking method:
1. Fry minced chicken in a pan with the addition of olive oil, until golden brown.
2. Put the sour cream in the minced meat, pour about half a glass of water, slightly darken on a small flame.
3. Pour the cheese chopped on a grater, add mustard and garlic, squeezing it through a special press, stir and darken until softened.
4. Salt, season with your favorite spices, let it stand under the lid with the fire turned off.
5. Cook the noodles, rinse in a colander, put in a pan to all products, turn on a low heat, fry everything for 2 minutes.
6. Serve in a plate, sprinkled with allspice and dill.
Chicken fettuccini - tips and tricks
• To make the fettucci especially tasty and not stick together, boil them in salted water by adding a spoon or two of olive oil. Olive oil can be replaced with butter or ghee.
• Real fettuccines do not boil and do not require rinsing with water. If, when cooking pasta, you see that the water has become cloudy, and the noodles themselves are losing their shape, it is better to leave the product in a slightly undercooked form, but do not boil it so as not to spoil the paste.
• In order to truly reveal the taste of the dish, experienced chefs recommend all the spices to be slightly fried before adding to the sauce, but do not overdo it, it is important that they do not burn. Use Italian herbs, all kinds of peppers.
• If you like fettuccine, but because of the high calorie content of the dish, you are afraid to cook it, you can reduce calories using breast, replacing fat cream with fat-free ones, choosing to fry foods not in oil, but in a frying pan with non-stick coating.
• Fettuccines are usually not cooked in large quantities, the dish is delicious in freshly prepared form. But, if you still have pasta with sauce, you can simply put them in a deep baking sheet, smooth, cover with grated cheese and bake, thus making a casserole.
• If you have not found fettuccini for sale, but really want to cook a dish, you can try replacing pasta with spaghetti or pasta, the main thing is that they, like fettuccini, should be made from durum wheat.
