Fettuccine With Chicken and Scallion Sauce

Submitted by Felix4067

"I wasn't too sure about this, but it turned out excellent! I found it in one of my grandma's cookbooks and adapted it to our tastes. The two amounts of Parmesan are not a mistake, and you can use whatever pasta you'd like (I just happened to have fettuccine)."

 

• Ready In: 35mins
• Ingredients: 12
• Serves: 4

ingredients

• 4 boneless skinless chicken breast halves
• 8 -10 scallions
• 2 -4 garlic cloves
• 1⁄4 cup olive oil, divided
• 1 teaspoon dried oregano
• 1⁄2 lb fettuccine (uncooked)
• 1 cup cottage cheese
• 1⁄4 cup chicken broth
• 1⁄3 cup parmesan cheese
• 3 tablespoons parmesan cheese
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper

directions

1. Bring a large pot of salted water to a boil.
2. Coarsely chop scallions and garlic in a mini chopper or food processor (do not rinse bowl).
3. Heat 2 tablespoons oil in a large skillet; add oregano and garlic and scallion mixture.
4. Cook approximately 5 minutes or until scallions are limp; remove from pan and set aside.
5. Add fettuccine to boiling water and cook until al dente, about 9 minutes.
6. Add 2 tablespoons oil to skillet; add chicken and stir fry until cooked through, about 8 minutes.
7. In same chopper bowl, puree cottage cheese; add chicken broth and 1/3 cup Parmesan and pulse until well mixed.
8. Add the scallion mixture, remaining Parmesan, salt and pepper to skillet; stir to combine.
9. Drain pasta and add to the skillet.
10. Add cottage cheese mixture to skillet; stir to combine well.
11. Leave over medium heat until hot all the way through, about 3 more minutes.