Fettuccini Dell'aglio Con Pollo: Fettuccini With Garlic, Chicken
- Reviews 8
Ready In: 20 mins
Serves: 4
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons Italian salad dressing
- 1⁄4 cup milk (use whatever you've got) or 1⁄4 cup cream (use whatever you've got) or 1⁄4 cup half-and-half (use whatever you've got)
- 1⁄2 cup chicken stock
- 3 -6 garlic cloves, crushed or chopped
- 1⁄2 small onion, diced
- fresh basil or dried basil, to taste
- 1⁄2 cup diced tomatoes, fresh (optional) or 1⁄2 cup canned tomato (optional)
- 1⁄2 cup pitted olive (we used black, but use whatever you like)
- 1⁄2 teaspoon italian seasoning or 1⁄2 teaspoon herbes de provence
- 1⁄2 cup parmesan cheese or 1⁄2 cup romano cheese
- 1 teaspoon sugar
- salt, to taste
- pepper, to taste
- 2 -3 raw chicken breasts, sliced into bite-size pieces
Directions
- 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.
- Remember that al dente means “to the bite” – your pasta should still be slightly firm, not soft.
- If it’s too soggy, it will absorb the sauce rather than being coated by it.
- Add the olive oil and the butter to a skillet and allow to melt.
- Add the chicken and cook until slightly browned.
- Add the onions and garlic and sauté until the garlic is a light golden color.
- Add the chicken stock, cream, Italian salad dressing, spices and olives.
- Heat over medium until just bubbling.
- Last, add the cheese.
- Allow to simmer for ten minutes uncovered – sauce will reduce and thicken slightly.
- Place the fettuccini on a platter or plates and pour the sauce over the top.
- If you’d like, garnish with a couple of leaves of fresh basil.
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