Recipes @ Thirty-Minute Fettuccine

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Saturday, January 21, 2012

Thirty-Minute Fettuccine

Keep the express train of activities chugging along with this fast and simple chicken and pasta dish.

The convenience foods in today's supermarkets are the express trains of the kitchen. This bistro-quality dish uses time-saving refrigerated pasta combined with peppers and onions to help keep your busy family on track.


Thirty-Minute Fettuccine

Makes 4 main-dish servings

  • 12 ounces boneless, skinless chicken breasts
  • 1/2 cup homemade or canned low-sodium chicken broth
  • 1/2 teaspoon cornstarch
  • 1 medium yellow bell pepper, chopped
  • 1 medium red bell pepper, chopped
  • 1 medium white onion, chopped
  • 9-ounce package refrigerated fettuccine or linguine
  • 2 tablespoons extra-virgin olive oil
  • 1 clove garlic, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup chopped tomatoes
  • 1/4 cup fresh basil, chopped
  • 1 cup grated Parmesan cheese, for garnishing

  1. Rinse the chicken well under cold running water and pat it dry with paper towels; cut it into bite-sized pieces and set them aside. Stir together the chicken broth and cornstarch; set the mixture aside.
  2. Bring a large pot of salted water to a boil. Add the peppers, onion and pasta. Return the water to a boil and cook for about 2 minutes or until the pasta is just tender. Drain the the water from the vegetables and pasta and return the mixture to the pot. Toss the pasta with 2 teaspoons olive oil. Keep the pasta warm over low heat.
  3. Meanwhile, in a large skillet, heat the remaining olive oil over medium heat. Add the chicken, garlic and crushed red pepper. Cook for 3 to 5 minutes or until the chicken is no longer pink, stirring occasionally. Push the chicken to the sides of the skillet. Stir the cornstarch mixture and add it to the center of the skillet. Cook and stir until the mixture has thickened. Stir all the ingredients together to coat them with the sauce.
  4. Remove the chicken and sauce from the heat; toss with the cooked pasta mixture, tomatoes and basil. Serve the dish topped with the Parmesan cheese.
Tips on Using Fresh Pasta

Fresh refrigerated pastas are becoming increasingly available in supermarket deli cases. Fresh pastas tend to meld better with lighter sauces such as wine- or broth-based sauces that don't cover up their subtle flavors. Use dried pastas for heavier sauces, such as cream-, meat-, or tomato-based sauces.

Fresh pastas are prepared differently than dried pastas because they contain more moisture. They need only a minute or two to cook (unlike dried pastas, which take about ten minutes).

Once cooked and drained, fresh pasta must be tossed with olive oil or sauce, then served immediately.

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