I need a recipe for chicken fettuccine?

Question

That isn't too complex.

(I'm 13, but I'm a pretty good cook.)

I look forward to all of your answers! :)

Answer 1

Easy Chicken Fettuccine

Prep Time: 10 min
Total Time: 25 min
Makes: 6 servings

8 oz. fettuccine
2 boneless skinless chicken breast halves (about 3/4 lb.), cut into chunks
1/2 cup fat free milk
1/4 cup vegetable oil spread
3/4 cup KRAFT Reduced Fat Parmesan Style Grated Topping
3/4 tsp. garlic powder
1/4 tsp. pepper

COOK fettuccine as directed on package; drain. Meanwhile, cook chicken in skillet sprayed with cooking spray until cooked through.
ADD milk and vegetable oil spread to hot fettuccine; toss until coated.
STIR in chicken, grated topping and seasonings; toss lightly.

Answer 2

Easy Chicken Fettuccine


Prep: 10 min - Ready In: 25 mins

8 oz. plain or spinach fettuccine
2 skinless boneless chicken breast halves (about 3/4 lb.), cut into chunks
1/2 cup skim milk
1/4 cup soft reduced calorie margarine
3/4 cup (3 oz.) KRAFT FREE Nonfat Grated Topping
3/4 tsp. garlic powder
1/4 tsp. pepper


COOK fettuccine as directed on package; drain. Meanwhile, cook chicken in skillet sprayed with no stick cooking spray until cooked through.

ADD milk and margarine to hot fettuccine.

STIR in chicken, grated topping and seasonings.

Makes 6 servings

Nutrition Info (per Serving): Calories 300, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 40 mg, Sodium 340 mg, Total Carbohydrate 38 g, Dietary Fiber 1 g, Sugars 3 g, Protein 21 g, Vitamin A 8 % DV, Vitamin C 0 % DV, Calcium 10 % DV, Iron 8 % DV

Diet Exchange: 2-1/2 Starch, 2 Meat (L)

This recipe created by Kraft Foods.

Answer 3

Here you go: Tastes like the Olive Garden. Ingredients 1/2 c. Butter or margarine 1-2 cloves Garlic, minced 1 pint Heavy cream Pinch ground black pepper 3/4 c. Parmesan cheese 1 box Fettuccine pasta 1/2 lb Chicken, cooked, chunked Preparation 1. Melt butter in lg skillet over medium-low heat. 2. Add the garlic, cream, and pepper and bring mixture to a simmer. Turn heat down if it reaches a rapid boil. Add cheese and continue to simmer for 8 minutes or until thick and cheese melted, stirring constantly. 3. While sauce cooks, cook fettuccine per package instructions. 4. Cook chicken chunks marinated in your favorite spices/sauces on a grill or in skillet. 5. Pour alfredo sauce onto noodles to absorb sauce. Top with chicken and fresh grated parmesan cheese.

Answer 4

Chicken Fettucini
Serving Size: 6
8 ounces Mushrooms -- drained
1/4 cup Parmesan cheese
1 cup Evaporated skim milk
1/4 teaspoon Minced garlic
1/4 Liquid Butter Buds
1/4 teaspoon Ground black pepper
1/4 cup Flour
1/4 teaspoon Salt -- optional
4 teaspoons Chicken broth
12 ounces Cooked fettucine

In a saucepan over low heat blend flour, liquid Butter Buds, skim milk, and
chicken broth. Add minced garlic, salt and pepper. Continue to cook over
low heat stirring constantly until the sauce thickens. Stir in Parmesan
cheese. Combine mushrooms with sauce and fold into cooked pasta. Serve
immediately. If sauce is too thick, add a little more evaporated milk and
chicken broth...

Now this recipe calls for 4 cooked chicken breasts, boneless, skinless (cut
into bite sized pieces and is added with the mushrooms, but it will
definitely work without it.

Answer 5

CHICKEN FETTUCCINE

1 stick butter
2 lbs boneless, skinless chicken breast
1 cup half and half or cream
1/3 cup Parmesan cheese
1/4 cup green onions, chopped
2 cloves garlic, minced
1 T lemon juice

Melt butter in skillet and saute chicken which has been cut into 2 inch chunks. When chicken begins to take on color, add garlic and green onions.

Add remaining ingredients except lemon juice, cover and simmer over low heat until mixture thickens and chicken is tender.

Serve over cooked and drained fettuccine. Sprinkle with lemon juice and additional Parmesan cheese if desired.

Answer 6

Fresh Fettuccine with Roasted Chicken and Broccoli Rabe Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: No Sauce Pastas

1 pound broccoli rabe, trimmed, stalks cut crosswise into 3-inch pieces
1 (9-ounce) container fresh fettuccine pasta
1 (14-ounce) can reduced-sodium chicken broth
1/4 cup fresh lemon juice
3 cups shredded roasted chicken (from 1 roasted chicken)
3/4 cup freshly grated Parmesan
1/2 cup pine nuts, toasted
2 tablespoons chopped fresh parsley leaves
2 tablespoons olive oil
1 tablespoon lemon zest
Salt and freshly ground black pepper

Bring a large pot of salted water to a boil. Add the broccoli rabe and cook until crisp-tender, 2 minutes. Using a slotted spoon, transfer the broccoli rabe to a large bowl of ice water. Once cooled, drain broccoli rabe and set aside. Add the fettuccine to the same pot of boiling water and cook until just tender, about 2 minutes. Drain, reserving 1/2 cup of cooking liquid.
Meanwhile, bring the broth and lemon juice to a boil in a heavy large skillet over medium-high heat. Boil until the broth reduces by half, about 5 minutes. Add the chicken and simmer just until heated through, about 2 minutes. Add broccoli rabe to the chicken broth and stir to combine. Add the pasta, 1/2 cup of Parmesan, pine nuts, parsley, oil, and lemon zest. Toss to coat, adding some of the reserved cooking liquid, 1/4 cup at a time, to moisten. Season the pasta with salt and pepper, to taste. Mound the pasta into bowls and serve. Sprinkle with the remaining Parmesan and serve.

Answer 7

Cajun Chicken Fettuccine

Ingredients :

1 pkt (10-ounce) tomato-basil fettuccine
4 Skinned and boned chicken breast halves
1 tsp Cajun seasoning
1/2 tsp Cracked pepper
1 cup Water
1/2 tsp Salt
1 lb Broccoli, cut into flowerets
1/4 cup Butter or margarine
1 Garlic clove, minced
1 tbl Cornstarch
1 1/2 tbl Water
2 cup Half-and-half
1/4 tsp Salt
1/4 tsp Ground red pepper
1/4 tsp Ground black pepper
1/3 cup Refrigerated shredded parmesan cheese

Method :
Cook pasta according to package directions; drain and keep warm. Sprinkle chicken with Cajun seasoning and cracked pepper; place in a lightly greased 13- x 9-inch pan.
Bake at 350 for 15 to 20 minutes or until done; cool slightly. Cut chicken crosswise into thin strips.
Combine 1 cup water and salt in a large skillet; bring to a boil. Add broccoli; cover and cook 3 to 4 minutes or until crisp-tender. Drain. Melt butter in skillet; add garlic, and saute until tender. Set aside 1 cup broccoli; add remaining broccoli to skillet, and cook 2 minutes.
Combine cornstarch and 1 1/2 tablespoons water in a bowl, stirring until smooth; stir in half-and-half. Gradually add to broccoli mixture.
Bring to a boil over medium heat, stirring constantly. Boil, stirring constantly, 1 minute. Stir in salt, peppers, and cheese. Spoon over pasta, and top with remaining 1 cup broccoli and chicken. Serve immediately.

good luck!! hope this helps :)

Answer 8

Chicken fettuccine is pretty easy to make and very good too.


Go to: www.floras-hideout.com

These recipes and others are exact replicas of Olive Gardens.

Answer 9

Easy Cheesy Chicken Fettuccine

8-9 ounces fettuccine
1 (10 ounce) can condensed cream of mushroom soup, undiluted
1 (8 ounce) package cream cheese, cubed
1 cup canned sliced mushrooms, drained (can use more)
1 cup whipping cream
1/4 cup parmesan cheese
1/3 cup melted butter
1/2 teaspoon garlic powder (or to taste)
3/4 cup parmesan cheese
3/4 cup shredded mozzarella cheese
1/2 cup shredded swiss cheese
1 1/2 cups cubed cooked chicken
TOPPING
1/2 cup seasoned bread crumbs
2 tablespoons butter, melted
2 tablespoons parmesan cheese

Set oven to 350 degrees.
Grease a 2-1/2-quart baking dish.
Cook fettuccine in a large pot of boiling salted water until eldente.
Meanwhile, in a saucepan, combine soup, cream cheese, mushrooms, whipping cream, 1/4 cup Parmesan cheese, butter and garlic powder.
Stir in cheeses; cook until melted.
Drain the pasta well and add to the sauce.
Transfer the mixture to prepared baking dish.
Combine all topping ingredients then sprinkle over chicken mixture.
Cover and bake for 25 minutes.
Uncover, bake 5-10 mins longer or until golden brown.


Easy Chicken Fettuccine

1/2 cup butter
2 lbs boneless skinless chicken breasts
1 cup half-and-half or cream
1/3 cup freshly grated parmesan cheese
1/4 cup green onions, chopped
2 cloves garlic, minced
fresh parsley, chopped
fresh cracked black pepper
additional freshly grated parmesan cheese
fettuccine, cooked

Melt butter in skillet and saute chicken which has been cut into 2 inch chunks.
When chicken begins to take on color, add garlic and green onions.
Saute a few minutes being careful not to burn garlic Add remaining ingredients except parsley, cover and simmer over low heat until mixture thickens (you may need to add a little more parmesan cheese if you like it thicker) and chicken is tender and cooked all the way through.
Serve over cooked and drained fettuccine.
Sprinkle with fresh parsley, lots of cracked black pepper and additional parmesan cheese if desired.


Easy Fettuccine Alfredo With Chicken and Broccoli

12 ounces uncooked fettuccine pasta
3 cups fresh broccoli florets (can use less)
2 tablespoons oil
1 tablespoon butter
1 1/2 lbs boneless skinless chicken breasts (cut into 1-inch pieces)
seasoning salt or white salt
black pepper
1-2 tablespoon minced fresh garlic (or to taste)
2 tablespoons flour
1 pinch dried thyme (rubbed between fingers to release flavor)
1 pinch cayenne pepper (optional)
1 1/2 cups 18% table cream
1/4 cup grated parmesan cheese (or to taste)

Cook the pasta in boiling water according to package directions, adding in the fresh broccoli florets the last minute of cooking time; drain (do not rinse) then transfer to a large bowl and toss with 1-2 tablespoon oil or butter to prevent sticking; cover lightly with foil to keep warm.
Heat oil and butter in a large skillet over medium heat.
Season the chicken cubes with salt and pepper; add to the skillet and cook for 4-5 minutes or until the chicken is cooked and browned (adding in the garlic the last 3 minutes of cooking time).
Add in flour, pinch dried thyme and cayenne pepper (if using); stir with wooden spoon for 1 minute.
Add in table cream and grated parmesan cheese; bring to a simmer, stirring constantly and cook 1-2 minutes and until smooth and thickened.
Add in salt and pepper to taste.
Pour the sauce over the cooked pasta and broccoli; toss to coat.
Pass more Parmesan cheese at the table.

Answer 10

Easy Cheesy Chicken Fettuccine
If desired, you could replace the fettuccine with any other pasta that you choose. Also the chicken can be replaced with turkey if you wanted to.

4-5 servings
1¼ hours 25 min prep
8-9 ounces fettuccine
1 (10 ounce) can condensed cream of mushroom soup, undiluted
1 (8 ounce) package cream cheese, cubed
1 cup canned sliced mushrooms, drained (can use more)
1 cup whipping cream
1/4 cup parmesan cheese
1/3 cup melted butter
1/2 teaspoon garlic powder (or to taste)
3/4 cup parmesan cheese
3/4 cup shredded mozzarella cheese
1/2 cup shredded swiss cheese
1 1/2 cups cubed cooked chicken
TOPPING
1/2 cup seasoned bread crumbs
2 tablespoons butter, melted
2 tablespoons parmesan cheese

Set oven to 350 degrees.
Grease a 2-1/2-quart baking dish.
Cook fettuccine in a large pot of boiling salted water until eldente.
Meanwhile, in a saucepan, combine soup, cream cheese, mushrooms, whipping cream, 1/4 cup Parmesan cheese, butter and garlic powder.
Stir in cheeses; cook until melted.
Drain the pasta well and add to the sauce.
Transfer the mixture to prepared baking dish.
Combine all topping ingredients then sprinkle over chicken mixture.
Cover and bake for 25 minutes.
Uncover, bake 5-10 mins longer or until golden brown.

20 Minute Chicken Fettuccine
If you can’t find sweet pepper fettuccine, you can use regular fettuccine or spinach fettuccine—whatever kind you like.

4 servings
30 min 10 min prep
1 (9 ounce) package refrigerated red sweet pepper fettuccine or linguine
1 3/4 ounces sun-dried tomatoes packed in oil, strips or pieces
1 large zucchini, halved length wise and sliced (about 2 cups) or yellow squash, halved lengthwise and sliced (about 2 cups)
1/2 lb boneless skinless chicken breasts, strips for stir frying
1/2 cup finely shredded parmesan cheese or romano cheese or asiago cheese
fresh ground black pepper

Use the kitchen scissors to cut pasta in half. Cook in lightly salted boiling water according to the package directions. Drain; return pasta to hot pan.
Meanwhile, drain tomato strips reserving 2 tablespoons oil from jar; set aside.
In large skillet, heat 1 tablespoon of the reserved oil over medium-high heat. Add zucchini; cook and stir for 2 to 3 minutes or until crisp tender. Remove from skillet.
Add remaining reserved oil. Add chicken and cook for 2 to 3 minutes or until no longer pink. Add the chicken, zucchini, tomato, and cheese to the cooked pasta. Toss gently to combine.
Season with pepper to taste.

Easy Fettuccine Alfredo With Chicken and Broccoli
To save some fat you can use full-fat milk in place of the 18% cream but it will not be as creamy.

4 servings
45 min 35 min prep
12 ounces uncooked fettuccine pasta
3 cups fresh broccoli florets (can use less)
2 tablespoons oil
1 tablespoon butter
1 1/2 lbs boneless skinless chicken breasts (cut into 1-inch pieces)
seasoning salt or white salt
black pepper
1-2 tablespoon minced fresh garlic (or to taste)
2 tablespoons flour
1 pinch dried thyme (rubbed between fingers to release flavor)
1 pinch cayenne pepper (optional)
1 1/2 cups 18% table cream
1/4 cup grated parmesan cheese (or to taste)

Cook the pasta in boiling water according to package directions, adding in the fresh broccoli florets the last minute of cooking time; drain (do not rinse) then transfer to a large bowl and toss with 1-2 tablespoon oil or butter to prevent sticking; cover lightly with foil to keep warm.
Heat oil and butter in a large skillet over medium heat.
Season the chicken cubes with salt and pepper; add to the skillet and cook for 4-5 minutes or until the chicken is cooked and browned (adding in the garlic the last 3 minutes of cooking time).
Add in flour, pinch dried thyme and cayenne pepper (if using); stir with wooden spoon for 1 minute.
Add in table cream and grated parmesan cheese; bring to a simmer, stirring constantly and cook 1-2 minutes and until smooth and thickened.
Add in salt and pepper to taste.
Pour the sauce over the cooked pasta and broccoli; toss to coat.
Pass more Parmesan cheese at the table.