Caramelized Shallot and Chicken Fettuccini

Submitted by ROV Chef

"I saw Rachael Ray throw this together the other day on a 30 Minute Meals rerun, but didn't see the whole thing. I caught the beginning prep and the end dish. It looked great and I love shallots so I had to try it. I whipped this up based on how she described the dish and what the end product looked like, with a few changes of my own. If you don't already have a preferred seasoning salt that you make or buy, might I suggest you try my Recipe #209434."

 

• Ready In: 30mins
• Ingredients: 12
• Serves: 4-6

ingredients

• 1 lb chicken breast (chopped)
• 10 large shallots (sliced)
• 3 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 garlic cloves (rough chopped)
• 1 cup parmesan cheese (freshly grated)
• 1 (12 ounce) box whole wheat fettuccine
• 1 1⁄2 teaspoons seasoning salt
• 1⁄2 cup white wine
• 1⁄4 cup chopped parsley (optional)
• kosher salt
• black pepper

directions

1. Heat up 2 tablespoons of the oil and the butter in a large high sided skillet or and electric skillet to medium low. I found that the electric skillet was easier to use and freed up space on the stove top.
2. Add the garlic to the skillet and let it start to turn brown.
3. Add the sliced shallots to the skillet and hit them with some kosher salt and black pepper. About a teaspoon each. Let this cook over a low heat until the shallots get some nice dark color. You want sweet and sticky.
4. While the shallots are cooking, heat up the other tablespoon of oil in a large skillet over a medium high heat.
5. Toss the chopped chicken with the seasoning salt until it's evenly coated. Add the chicken to the heated pan.
6. Cook the chicken until it's got some good color, add 1/4 cup white wine and let it it cook down.
7. Do you have a pot of well salted water on for the pasta? If not, go ahead and get that. Please add a at least 2 tablespoons of salt to about 1 gallon of water. You'll thank me later.
8. By this time, the shallots should be coming along nicely. Throw the chicken in there with them and deglaze the chicken pan over a low heat with the rest of the wine. Scrape all the stuff off the bottom of the pan and set that aside.
9. When the pasta is not quite done. By this I mean, if you take a bite out of a noodle and think " 1 or 2 more minutes will do", it's ready. (it's gonna finish cooking in the skillet with the rest of the stuff.
10. Be sure to save about 3 cups of the pasta water before you dump the pasta to strain it. When you strain the pasta, don't rinse it. Just shake the excess water off and throw it back in the pot.
11. Add you chicken pan deglazing broth to the skillet and turn the heat up to medium. add 2 cups of the pasta water and give it a good stir.
12. Add the pasta to the skillet and toss well. Add the rest of the pasta water if you think it looks a little too dry.
13. Add the Parmesan cheese and toss some more.
14. At this point you could add the parsley if you're using it. I find it adds a nice "freshness" to the dish, but it's not a make or break ingredient.