Tomato Chicken Fettuccine (Print Version)
# Ingredients:
→ Proteins and Pasta
01 -
2 chicken breasts, sliced into thin strips
02 -
8 ounces fettuccine
→ Creamy Sauce Base
03 -
1/2 cup grated fresh Parmesan cheese
04 -
1 cup heavy cream
05 -
1/2 cup chicken stock
→ Flavor Boosters
06 -
1/2 cup chopped sun-dried tomatoes packed in oil
07 -
3 cloves garlic, minced
08 -
1 teaspoon dried Italian herbs
09 -
1 teaspoon garlic powder
10 -
2 tablespoons olive oil
11 -
Sea salt and freshly ground pepper, to taste
12 -
A pinch of crushed red pepper flakes, optional
13 -
Fresh basil, finely chopped for topping
# Instructions:
01 -
Boil a big pot of salty water, then cook the fettuccine until it's tender with just a little bite. Scoop out 1/2 cup of the water before draining the noodles.
02 -
Warm up a skillet with olive oil during pasta time. Sprinkle the chicken strips with garlic powder, seasoning mix, salt, and pepper. Cook for about 4-5 minutes a side until golden and cooked through. Let them rest off the heat.
03 -
Using the same pan, add olive oil and toss in the sun-dried tomatoes and minced garlic. Let them cook together for a few minutes, releasing all that amazing flavor.
04 -
Lower the heat, pour in chicken broth and cream, and toss in Parmesan along with some red pepper flakes, if you like. Let it simmer until you see the sauce getting thicker, about 3-4 minutes.
05 -
Put the pasta and chicken back in the skillet with the sauce. Give it a good mix. Add a splash of that reserved pasta water if things feel too thick.
06 -
Top everything with fresh basil and a little more Parmesan. Serve right away while it's warm and creamy!
# Notes:
01 -
Don’t toss the oil from sun-dried tomatoes; it adds great flavor!
02 -
A little pasta water makes your sauce silky and smooth.
03 -
For the best results, serve this dish immediately while the sauce is still luscious.