Chicken Fettuccine With Nuts And Dill Recipe - Cooking Index
Chicken Fettuccine With Nuts And Dill Recipe - Cooking Index
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."
Type: Chicken, Poultry| 2 lbs | 908g / 32oz | Chicken tenders - halved crosswise |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 3 tablespoons | 45ml | Olive oil |
| 3 | Onions - diced | |
| 2 teaspoons | 10ml | Ground coriander |
| 1 teaspoon | 5ml | Salt |
| 1/2 teaspoon | 2.5ml | Freshly-ground black pepper |
| 1/4 teaspoon | 1.3ml | Cayenne pepper |
| 2 cups | 474ml | Whipping cream |
| 3/4 cup | 109g / 3.8oz | Chopped toasted walnuts |
| 1/2 cup | 46g / 1.6oz | Chopped toasted almonds |
| 1/2 cup | 118ml | Low-salt chicken broth |
| 1 lb | 454g / 16oz | Fettuccine |
| 1/4 cup | 36g / 1.3oz | Chopped fresh dill |
| 1/4 cup | 36g / 1.3oz | Chopped fresh parsley |
Sprinkle chicken with salt and pepper. Heat olive oil in heavy large skillet over medium-high heat. Working in 2 batches, add chicken and saute until cooked through, about 4 minutes. Transfer chicken to bowl.
Add onions to skillet and saute until tender and golden, about 9 minutes. Add coriander, salt, black pepper, and cayenne and saute 3 minutes. Add cream, walnuts, almonds, and chicken broth; simmer 2 minutes. Remove from heat; cover to keep warm.
Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well. Return to pot.
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.
This recipe yields 6 servings.
Source:
Bon Appetit, November 2002
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