How to make Simple chicken fettuccini
- Prep time: 20 minutes
- Cooking time: 15 minutes
- Yields: 4 servings
- ½ pound fettucinne pasta, uncooked
- 1 lb. boneless, skinless, chicken breast
- Salt and pepper
- ½ cup olive oil
- 4 tbsp unsalted butter
- 1 can evaporated milk, about 1 ¼ cups
- 1 tbsp dried ground oregano
- 2 cups grated parmesan cheese
Heat oil for a minute. Add onions and cook for 3 minutes until brown. Add carrots, garlic, ground pepper, salt and cook for 2 minutes. Turn off heat and add chopped scallions. Cool down.
Meanwhile, combine ground turkey with breadcrumbs, the carrot mixture and eggs.
Mold into 2 oz meatballs.
Heat another 4 tbsp of oil in a pan.
Bring a pot of water to a boil, season with salt and pepper and cook chicken breasts
for 12 minutes or until fully cooked. Set aside, cool down and cut into bite size
Add pasta into the boiling broth after removing the chicken. Cook pasta for about 11
minutes or until al dente. While the pasta is being cooked, prepare the sauce.
Heat olive oil for a minute in a medium size pot. Add butter, swirl to melt.
Adjust heat to medium and add milk. Keep stirring.
When milk starts to simmer, add 1 cup of cheese and stir to melt cheese.
Add chicken to the pot.
Add cooked pasta and keep stirring.
Then add remaining cheese and keep stirring.