Login or create an account to edit.
Fettucine Alfredo with Grilled Chicken
Category: Main Course, Chicken
Serves: 4
Rating:
(0)Tags:
Ingredients:
2 c. dry white wine 1/2 c. chopped shallots 2 t. whole white peppercorns 2 small sprigs fresh thyme 2 c. chicken stock 3 c. heavy cream 1-1/2 c. freshly grated Parmesan cheese 1 t. fresh thyme leaves 1 t. chopped fresh oregano leaves salt freshly ground white pepper 4 boneless, skinless chicken breast halves extra virgin olive oil salt freshly ground black pepper 1 lb. fettucine 2 T. extra virgin olive oil 2 t. minced garlic 1/2 c. diced pancetta 1 t. chopped fresh thyme leaves 1 t. chopped fresh oregano leaves 1/2 c. chicken broth 2 T. chopped fresh flat-leaf parsley 1/8 to 1/4 t. crushed red pepper flakes salt freshly ground black pepper Thyme or oregano sprigs for garnish.
Directions:
To make the Parmesan cream sauce, combine the white wine, shallot, peppercorns and thyme in a large saucepan over medium high heat. Cook 15 to 20 minutes, until the wine has reduced to a few tablespoons. Add the chicken stock and reduce the liquid to half, about 10 minutes more. Add the cream, and cook several minutes more, until the sauce is slightly thickened. Strain the sauce through a fine-mesh wire sieve into a mixing bowl. Working in batches if necessary, combine the strained sauce with the Parmesan cheese, thyme and oregano, blending until smooth. Strain the sauce once again through the sieve and season with salt and pepper; set aside. Preheat the broiler or grill and bring a large pot of water to the boil. Brush the chicken breasts with olive oil and season with salt and pepper. Grill or broil until done, 4 to 5 minutes per side. Cook the fettucine in the boiling water until al dente, tender but still chewy. Heat 2 T. of olive oil in a large skillet over medium high heat. Add the garlic and cook until fragrant, about 1 minute. Add the pancetta and chopped thyme and oregano and sauté about 2 minutes more. Stir in the chicken stock and stir and scrape with a wooden spoon to deglaze the pan. Stir in the Parmesan cheese sauce. Cook only until heated through. Reserve 1 cup of the sauce. When the fettucine is done, drain, and add immediately to the skillet, along with the chopped parsley and red pepper flakes. Toss thoroughly and adjust the seasonings if necessary. Cut each chicken breast crosswise on a slant into slices. Mound the fettucine on heated plates or bowls. Fan out the chicken breast on the top, drizzle with reserved sauce, and garnish with an herb sprig.