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Caramelized Shallot and Chicken Fettuccini Recipe

Caramelized Shallot and Chicken Fettuccini Recipe

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Caramelized Shallot and Chicken Fettuccini

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Ingredients:

Serving

Directions:

Heat up 2 tablespoons of the oil and the butter in a large high sided skillet or and electric skillet to medium low. I found that the electric skillet was easier to use and freed up space on the stove top.
Add the garlic to the skillet and let it start to turn brown.
Add the sliced shallots to the skillet and hit them with some kosher salt and black pepper. About a teaspoon each. Let this cook over a low heat until the shallots get some nice dark color. You want sweet and sticky.
While the shallots are cooking, heat up the other tablespoon of oil in a large skillet over a medium high heat.
Toss the chopped chicken with the seasoning salt until it's evenly coated. Add the chicken to the heated pan.
Cook the chicken until it's got some good color, add 1/4 cup white wine and let it it cook down.
Do you have a pot of well salted water on for the pasta? If not, go ahead and get that. Please add a at least 2 tablespoons of salt to about 1 gallon of water. You'll thank me later.
By this time, the shallots should be coming along nicely. Throw the chicken in there with them and deglaze the chicken pan over a low heat with the rest of the wine. Scrape all the stuff off the bottom of the pan and set that aside.
When the pasta is not quite done. By this I mean, if you take a bite out of a noodle and think 1 or 2 more minutes will do , it's ready. (it's gonna finish cooking in the skillet with the rest of the stuff.
Be sure to save about 3 cups of the pasta water before you dump the pasta to strain it. When you strain the pasta, don't rinse it. Just shake the excess water off and throw it back in the pot.
Add you chicken pan deglazing broth to the skillet and turn the heat up to medium. add 2 cups of the pasta water and give it a good stir.
Add the pasta to the skillet and toss well. Add the rest of the pasta water if you think it looks a little too dry.
Add the Parmesan cheese and toss some more.
At this point you could add the parsley if you're using it. I find it adds a nice freshness to the dish, but it's not a make or break ingredient.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	580.57 Kcal (2431 kJ)
Calories from fat	251.01 Kcal
		% Daily Value*
Total Fat	27.89g	43%
Cholesterol	55.83mg	19%
Sodium	1275.25mg	53%
Potassium	1050.6mg	22%
Total Carbs	58.36g	19%
Sugars	20.4g	82%
Dietary Fiber	8.87g	35%
Protein	26.11g	52%
Vitamin C	24.4mg	41%
Iron	3.8mg	21%
Calcium	301.9mg	30%

Amount Per 100 g
Calories	151.47 Kcal (634 kJ)
Calories from fat	65.49 Kcal
		% Daily Value*
Total Fat	7.28g	43%
Cholesterol	14.57mg	19%
Sodium	332.71mg	53%
Potassium	274.1mg	22%
Total Carbs	15.23g	19%
Sugars	5.32g	82%
Dietary Fiber	2.31g	35%
Protein	6.81g	52%
Vitamin C	6.4mg	41%
Iron	1mg	21%
Calcium	78.8mg	30%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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