Yields2 ServingsPrep Time2 minsCook Time12 minsTotal Time14 mins
While this recipe looks a bit time-consuming and complicated, as long as you have all your ingredients prepared and measured out before you begin, this is a really quick and easy dish to make.
INGREDIENTS:
2servings of Fettuccini pastaIf using store-bought 'boxed' pasta, look for a Bronze-Cut variety.
1tbspolive oil
2tbspbutter
1garlic clove, peeled and finely chopped
2boneless, skinless chicken breasts
1small white onion, peeled and finely chopped
1chicken bouillon cube dissolved in 1/2 cup of water
1 ¼cupsheavy cream
¾cupwhole milk
6green onions (scallions) - green part only - sliced diagonally into 1/2" pieces
⅓cupgrated Parmesan cheese
DIRECTIONS:
1
Season chicken breasts with salt and freshly-ground pepper and set aside.
2
In a large pot, place pasta in boiling, salted water to cook. Note: Pasta can be cooked in advance, then re-heated in boiling water for a minute or so before plating.
3
While pasta is cooking, heat olive oil and butter over a medium heat in nonstick skillet, then add the garlic and cook until it starts to soften.
4
Raise heat to medium, add the chicken breasts and cook for 4-6 minutes on each side until the juices are no longer pink.
5
Remove chicken breasts from the pan, cover loosely with foil to keep warm and allow to rest.
6
In the same skillet, add the onion and cook gently until soft (about 2 minutes.) Add bullion cube and water mixture, bring to the boil and simmer over a medium heat for 5 minutes or until liquid is reduced by about half. Stir in cream, milk, scallions and Parmesan cheese. Simmer until heated through and slightly thickened. If pasta is not cooked yet, turn off heat and cover the sauce to keep warm.
7
When pasta is cooked to al dente, drain and plate immediately. Slice the chicken breasts diagonally into thin strips and layer chicken slices over pasta. Pour sauce over chicken and serve. Garnish with a little fresh parsley if desired.
2servings of Fettuccini pastaIf using store-bought 'boxed' pasta, look for a Bronze-Cut variety.
1tbspolive oil
2tbspbutter
1garlic clove, peeled and finely chopped
2boneless, skinless chicken breasts
1small white onion, peeled and finely chopped
1chicken bouillon cube dissolved in 1/2 cup of water
1 ¼cupsheavy cream
¾cupwhole milk
6green onions (scallions) - green part only - sliced diagonally into 1/2" pieces
⅓cupgrated Parmesan cheese
Directions
DIRECTIONS:
1
Season chicken breasts with salt and freshly-ground pepper and set aside.
2
In a large pot, place pasta in boiling, salted water to cook. Note: Pasta can be cooked in advance, then re-heated in boiling water for a minute or so before plating.
3
While pasta is cooking, heat olive oil and butter over a medium heat in nonstick skillet, then add the garlic and cook until it starts to soften.
4
Raise heat to medium, add the chicken breasts and cook for 4-6 minutes on each side until the juices are no longer pink.
5
Remove chicken breasts from the pan, cover loosely with foil to keep warm and allow to rest.
6
In the same skillet, add the onion and cook gently until soft (about 2 minutes.) Add bullion cube and water mixture, bring to the boil and simmer over a medium heat for 5 minutes or until liquid is reduced by about half. Stir in cream, milk, scallions and Parmesan cheese. Simmer until heated through and slightly thickened. If pasta is not cooked yet, turn off heat and cover the sauce to keep warm.
7
When pasta is cooked to al dente, drain and plate immediately. Slice the chicken breasts diagonally into thin strips and layer chicken slices over pasta. Pour sauce over chicken and serve. Garnish with a little fresh parsley if desired.
Not a big fan of things with lots of onion, but I made this and thought it was really good. The onion wasn’t overpowering at all, and it has a rich, creamy flavor.
Not a big fan of things with lots of onion, but I made this and thought it was really good. The onion wasn’t overpowering at all, and it has a rich, creamy flavor.