Quattro Formaggi Chicken Fettucine

Alex aka Ma, What's For Dinner — Thu, 29 Apr 2010 18:18:11 +0000

When you’re craving some good ol’ fashioned stick to your ribs creamy gooey goodness then throw this bad boy together. You and the family will not be disappointed.

Serves 6 Prep Time: 20 minutes Cook time: 30 minutes

1/2 cup butter

8 oz sliced mushrooms

1 garlic clove, diced

1 small onion, diced

S&P

1 can condensed cream of mushroom and garlic soup

1 8 oz package cream cheese, cubed

1 cup heavy whipping cream

1 cup chicken stock

1 T italian seasoning

1 cup shredded mozzarella cheese

1 cup shredded swiss cheese

3/4 cup grated parmesan cheese

3 cooked boneless chicken breasts, cubed

1 lb fettucine pasta

Topping:

1/2 cup seasoned bread crumbs

3 T butter melted

2 T parmesan cheese

Preheat the oven to 375 degrees. Heat a large pot of water over high heat and cook fettucine to al dente, about 12 minutes. Drain.

While the pasta cooks, heat butter over medium high heat. Add in mushrooms and onions and cook until soft, about 5-7 minutes. Add in garlic and cook for an additional minute. Season well with S&P. Stir in cream cheese, soup, cream, and italian seasoning. Allow cream cheese to melt and add in chicken stock. Stir in remaining cheeses and turn the heat down to medium low. Season to taste with S&P. Fold in chicken and allow to heat through. Pour in pasta and mix well. Pour into a greased 13×9 baking dish.

Combine the ingredients for the topping and sprinkle over dish. Cover and cook at 375 for 25 minutes. Uncover and bake and additional 5 minutes until topping is golden brown.

This was inspired by a dish I saw in Taste of Home magazine by Rochelle Brownlee . I thought her use of cream cheese was a stroke of genius! Thanks Rochelle.

Fettuccini Alfredo with Chicken & Broccoli

Alex aka Ma, What's For Dinner — Mon, 28 Dec 2009 16:00:32 +0000

Serves 6 Prep time: 20 min Cook time: 20 minutes

1 cup chicken stock

S&P

1 pound fettuccini

6 tablespoons unsalted butter

8 ounces finely grated good quality Parmigiano-Reggiano cheese

4 thin sliced chicken breasts

1 T extra virgin olive oil

10 ounces fresh broccoli cut into florets

Bring large pot of water to a boil over medium heat. Put the broccoli into a steamer and steam for 15 minutes.

Preheat the oven to warm, about 200 degrees F. Put a large serving bowl or a platter, for the pasta, into the oven to warm.

Heat a grill pan over high heat. Drizzle chicken with olive oil and season with S&P. Grill chicken until cooked through, about 7 minutes on the first side, 5 on the second. Allow to sit for 5 minutes then slice into bite sized pieces.

In a small pot over low heat, heat the chicken stock.

When the water boils, season with salt, add the pasta and cook to al dente. Just before draining, add a ladle of the starchy pasta water to the pot with the chicken stock. Drain the pasta.

Remove the bowl or platter from the oven and scatter with the butter pats. Add the pasta and pour in the chicken stock. Sprinkle with half of the cheese and toss for 1 minute. Add more cheese and continue to toss for another 1 to 2 minutes. Keep tossing until the pasta is evenly coated and cheese has melted into the saffron broth forming a creamy sauce. Toss in chicken and broccoli. Serve immediately.

Ma Whats For Dinner?» fettuccini

Quattro Formaggi Chicken Fettucine

Fettuccini Alfredo with Chicken & Broccoli