Chicken Fettuccine with Nuts and Dill |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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M'Eloise Waters of Yakima, Washington, writes: Throughout the years, I have enjoyed so many 'R.S.V.P.' recipes, and now I have a request of my own: the chicken pasta from Spazzo Mediterranean Grill in Bellevue, Washington. It has fresh herbs, walnuts, almonds, and caramelized onions. Ingredients:
2 pounds chicken tenders, cut in half crosswise |
3 tablespoons olive oil |
3 onions, diced |
2 teaspoons ground coriander |
1 teaspoon salt |
1/2 teaspoon ground black pepper |
1/4 teaspoon cayenne pepper |
2 cups whipping cream |
3/4 cup chopped toasted walnuts |
1/2 cup chopped toasted almonds |
1/2 cup low-salt chicken broth |
1 pound fettuccine |
1/4 cup chopped fresh dill |
1/4 cup chopped fresh parsley |
Directions:
1. Sprinkle chicken with salt and pepper. Heat olive oil in heavy large skillet over medium-high heat. Working in 2 batches, add chicken and sauté until cooked through, about 4 minutes. Transfer chicken to bowl. Add onions to skillet and sauté until tender and golden, about 9 minutes. Add coriander, salt, black pepper, and cayenne and sauté 3 minutes. Add cream, walnuts, almonds, and chicken broth; simmer 2 minutes. Remove from heat; cover to keep warm.
2. Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well. Return to pot.
3. Add sauce, chicken, half of dill, and half of parsley and toss to coat. Transfer to serving bowl. Sprinkle with remaining herbs and serve immediately.
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