Fettuccine With Chicken and Scallion Sauce

Total Time
35mins
Prep 10 mins
Cook 25 mins

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).

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.

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