chicken fettuccine
I swiped this recipe from the back of a package of noodles a few years ago. The combination of flavors was sure to be a hit and it has been. I have shared the recipe with friends, my Church's cookbook, and made it for a new Mom. You can make it healthier by using uncured bacon, organic pasta, chicken and veggies.
prep time
15 Min
cook time
20 Min
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 4 slices bacon (i prefer uncured bacon)
- 1 1/2 pounds boneless skinless chicken breasts or thighs or a combination, cut into chunks
- 1 package fettuccine pasta, plain or basil flavored
- 3-4 cloves garlic, crushed
- 1/4 cup sun dried tomatoes, oil packed, chopped
- 1 pint grape tomatoes, halved lengthwise
- 1 bunch baby spinach (organic is preferred) left whole or trim stems if necessary
- 1 1/2 cups chicken broth
- - salt and pepper
- - olive oil, extra virgin and parmesan cheese to garnish
How To Make chicken fettuccine
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Step 1Set a large pot to boil with lots of kosher salt or sea salt for the fettuccine. Cook according to package directions. Drain when done.
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Step 2In a skillet, fry bacon pieces until fat is rendered and they begin to crisp. Do NOT poor off the fat!
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Step 3Salt and pepper the chicken chunks and add to the bacon and fat and cook until no longer pink.
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Step 4Add garlic and sun dried tomatoes (if using) and saute 2 minutes. Be careful not to brown the garlic.
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Step 5Add chicken broth at this point and allow mixture to come to a boil.
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Step 6Reduce heat and add tomato halves, stir. Add spinach and cover to allow the steam to wilt the spinach.
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Step 7Once wilted (it only takes a minute or 2) stir the sauce and pour over the fettuccine. Toss and serve with a drizzle of olive oil and a sprinkle of parmesan.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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