Best 3 Fettuccine Con Pollo Alla Padella Recipes
Fettuccine Con Pollo Alla Padella: A Culinary Symphony of Italian Flavors
Originating from the heart of Italy, Fettuccine Con Pollo Alla Padella is a symphony of flavors that tantalizes the taste buds. This classic dish showcases perfectly cooked fettuccine pasta generously coated in a rich and flavorful sauce featuring succulent chicken, an array of vegetables, and a medley of herbs and spices. The combination of textures and colors in this dish creates a visually appealing presentation that is sure to impress. There are a variety of recipes available for Fettuccine Con Pollo Alla Padella, each with its unique take on this beloved dish. Some variations incorporate creamy sauces, while others utilize a more traditional tomato-based sauce. Regardless of the recipe chosen, Fettuccine Con Pollo Alla Padella is a culinary delight that promises to satisfy the most discerning palate.
FETTUCCINE CON POLLO ALLA PADELLA
Make and share this Fettuccine Con Pollo Alla Padella recipe from Food.com.
Provided by Epi Curious
Categories < 60 Mins
Time 35m
Yield 6 , 6 serving(s)
Number Of Ingredients 12
Steps:
- Prepare pasta according to package directions and set aside.
- Meanwhile, in a medium saute pan over medium heat, melt 2 tablespoons butter. Lightly "dust" chicken breasts in flour and cook for 5 to 10 minutes, turning regularly. remove chicken from the pan and set aside to cool. When cool enough to handle, slice into strips and reserve.
- In a large saute pan, heat oil. Add garlic and saute until softened. Add tomatoes and chicken stock. Bring to a boil and cook for 4 to 5 minutes, until partially reduced. Reduce the heat to low and melt butter. Add the reserved chicken and fettuccine, Parmesan and spinach and toss gently to combine. When spinach has wilted, add salt and pepper to taste and serve immediately.
Nutrition Facts : Calories 835.9, Fat 49.8, SaturatedFat 26.6, Cholesterol 209.1, Sodium 250, Carbohydrate 65.8, Fiber 3.7, Sugar 2.8, Protein 32.3
FETTUCCINE CON POLLO ALLA ROMANA
Speciality of the Restaurante Picolo Mondo in Roma, Italia according to an old newspaper clipping found in my grandmother's recipe box.
Provided by Member 610488
Categories One Dish Meal
Time 2h20m
Yield 5-6 serving(s)
Number Of Ingredients 12
Steps:
- Roast the peppers over a high flame so that the skin blisters and can be easily removed. You can omit this step but peeling makes the peppers easier to digest.
- Cut the peppers into strips.
- Heat the oil and gently brown the chopped onion and the garlic. Add the chicken pieces and brown them on all sides.
- Mix the tomato paste with the stock and add to chicken along with the wine.
- Add the sliced peppers and cook slowly (medium low) to create a thick sauce (1 1/2 hours). If sauce is getting to dry then add a little more stock. Season to taste.
- Cook the pasta in boiling salted water, drain and stir in the chicken and sauce. Serve at once.
Nutrition Facts : Calories 953.1, Fat 44.5, SaturatedFat 11.8, Cholesterol 294.8, Sodium 280.6, Carbohydrate 73.4, Fiber 4.9, Sugar 6.5, Protein 61.1
FETTUCCINE CON POLLO
I found this somewhere on the internet and want to save here. Times are a guess as I have not prepared this yet.
Provided by TXOLDHAM
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat large saucepan of salted water to boiling. Heat butter and oil in large heavy skillet over medium heat. When foam subsides, add chicken, onions, mushrooms and garlic; cook, stirring occasionally, until chicken begins to brown, about 7 minutes.
- Stir in cream, tomatoes, peas, salt, and pepper; heat to boiling over high heat. Reduce heat to medium and simmer until sauce is slightly thickened and chicken is cooked through, 3-5 minutes. Stir in basil and remove from heat.
- Meanwhile, cook pasta in boiling water until tender, but still firm to the bite. Drain thoroughly and transfer to wide serving bowl. Pour sauce over pasta; sprinkle with Parmesan and toss to combine. Serve hot.
Nutrition Facts : Calories 613.7, Fat 30.2, SaturatedFat 11.1, Cholesterol 146.1, Sodium 1115.1, Carbohydrate 48.1, Fiber 4.2, Sugar 8.2, Protein 38.9
Tips for Making the Best Fettuccine con Pollo alla Padella:
- Use high-quality ingredients. Fresh, flavorful ingredients will make all the difference in your dish. Look for free-range chicken, organic vegetables, and a good quality olive oil.
- Don't overcrowd the pan. When you're cooking the chicken and vegetables, make sure to give them plenty of room in the pan so that they can cook evenly. If you overcrowd the pan, the ingredients will steam instead of sear, and you'll end up with a soggy dish.
- Cook the chicken until it's cooked through. Use a meat thermometer to make sure that the chicken is cooked to an internal temperature of 165 degrees Fahrenheit. If the chicken is not cooked through, it can be dangerous to eat.
- Add the pasta to the pan when the sauce is almost finished cooking. This will help to prevent the pasta from overcooking. Cook the pasta according to the package directions.
- Serve the dish immediately. Fettuccine con Pollo alla Padella is best served hot, so make sure to serve it as soon as it's finished cooking.
Conclusion:
Fettuccine con Pollo alla Padella is a quick, easy, and delicious meal that is perfect for a weeknight dinner. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying dish that the whole family will enjoy. So next time you're looking for a new pasta recipe to try, give Fettuccine con Pollo alla Padella a try. You won't be disappointed!
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