Fettuccini Dell'aglio Con Pollo: Fettuccini With Garlic, Chicken

Submitted by Mrs Carrie Gerber

"This is slightly similar in taste to an alfredo sauce, but with a few critical, less-fat differences. True alfredo sauce is made with butter, cream, chicken stock and flour. This sauce is made with olive oil, butter, garlic, and a bunch of other fresh ingredients. I created this in about twenty minutes after a long day at work, trying to use what I had on hand in the kitchen. I knew it was a "keeper" when my notoriously picky (butter-and-cheese-ONLY-please) toddlers loved it. If possible, you'll want some crusty parmesan bread to sop up the sauce!"

 

• Ready In: 20mins
• Ingredients: 16
• Serves: 4

ingredients

• 29.58 ml olive oil
• 29.58 ml butter
• 29.58 ml Italian salad dressing
• 59.14 59.14 ml cream (use whatever you've got) or 59.14 ml half-and-half (use whatever you've got)
• 118.29 ml chicken stock
• 3-6 garlic cloves, crushed or chopped
• 1 small onion, diced
• fresh basil or dried basil, to taste
• 118.29 ml diced tomatoes, fresh (optional) or 118.29 ml canned tomato (optional)
• 118.29 ml pitted olive (we used black, but use whatever you like)
• 2.46 ml italian seasoning or 2.46 ml herbes de provence
• 118.29 ml parmesan cheese or 118.29 ml romano cheese
• 4.92 ml sugar
• salt, to taste
• pepper, to taste
• 2-3 raw chicken breasts, sliced into bite-size pieces

directions

1. Put the water on to boil for the fettuccini – fettuccini takes about 10 minutes to reach al dente, so put it in to cook when you add the cheese to the sauce.
2. Remember that al dente means “to the bite” – your pasta should still be slightly firm, not soft.
3. If it’s too soggy, it will absorb the sauce rather than being coated by it.
4. Add the olive oil and the butter to a skillet and allow to melt.
5. Add the chicken and cook until slightly browned.
6. Add the onions and garlic and sauté until the garlic is a light golden color.
7. Add the chicken stock, cream, Italian salad dressing, spices and olives.
8. Heat over medium until just bubbling.
9. Last, add the cheese.
10. Allow to simmer for ten minutes uncovered – sauce will reduce and thicken slightly.
11. Place the fettuccini on a platter or plates and pour the sauce over the top.
12. If you’d like, garnish with a couple of leaves of fresh basil.

Reviews

[anne in apex]

Tasty and really easy! I admit to taking a few liberties with the recipe. DH doesn't like tomatoes, and I don't eat olives, so I left those out. I used green onions instead of regular onion, because I needed to use them up. And I added a splash of white wine in place of part of the chicken stock. The Italian dressing adds a nice bit of zing. The green onion made it look nice, and maybe next time I'll add some red bell pepper for color in place of the tomatoes.

 

[Steph_40135]

I modified a lot from original recipe. I used margarine and olive oil, Roasted Red Pepper salad Dressing, milk, 4 cloves garlic, consomme, 2 TB dried minced onion, 1/2 cup white kidney beans, no olives, 2 TB tomato paste (no tomatoes, just paste), 1/2 cup parmesan cheese, NO sugar, pinch of salt and pepper and 3 chicken breasts. DELICIOUS!! Thanks for the inspiration!!

 

[Emily Trik]

This was really tasty, though the sauce was a little watery. I nixed the olives, but followed everything else. Served with garlic parmesan bread: super good!

 

[grouchgirl]

My sauce came out a little bit watery, but that may have been an error on my part. Good flavor, nice & easy. I used roasted red pepper italian dressing; gave it a nice tang.

 

[BigFatMomma]

I don't know what went wrong with this, but I think it was that I would have drained the chicken after cooking it so that the onions and garlic could brown. There was just too much juice in the chicken, and the sauce came out very watery and the oil just sat on the top. It tasted fine, but I would thicken it up a bit next time, and drain it before adding the onions and garlic. We will try it again sometime, since DH liked the flavor.