Best 4 Fettuccine Con Pollo Alla Padella Recipes

POLLO AL LIMONE

Steps:

• Instructions If you're not using paillards, pound your chicken breasts until they're about a ¼ inch thick. Season with salt and pepper on both sides and dredge in flour. On medium high, heat up olive oil in a frying pan, and when that's hot put in the garlic and capers and cook for a minute or so. Add your chicken breasts to the pan and lightly brown them on both sides. Pour in the wine, add a tablespoon or two of butter, the fresh lemon juice, salt, the parsley and the lemon zest. Let that cook until the wine reduces and the sauce thickens up. Pollo al Limone was last modified: October 4th, 2017 by admin

FETTUCCINE CON POLLO

Steps:

• Heat large saucepan of salted water to boiling. Heat butter and oil in large heavy skillet over medium heat. When foam subsides, add chicken, onions, mushrooms and garlic; cook, stirring occasionally, until chicken begins to brown, about 7 minutes.
• Stir in cream, tomatoes, peas, salt, and pepper; heat to boiling over high heat. Reduce heat to medium and simmer until sauce is slightly thickened and chicken is cooked through, 3-5 minutes. Stir in basil and remove from heat.
• Meanwhile, cook pasta in boiling water until tender, but still firm to the bite. Drain thoroughly and transfer to wide serving bowl. Pour sauce over pasta; sprinkle with Parmesan and toss to combine. Serve hot.

POLLO IN PADELLA

Steps:

• In a non-stick sauté pan or covered skillet large enough to hold all the chicken pieces, gently sauté the garlic cloves, rosemary and bay leaf in the olive oil, just until the ingredient give off their aroma and the garlic is just starting to brown. Remove.
• Turn up the heat to a moderate flame and add the chicken pieces. Brown them well on all sides, which should take about 10-15 minutes. Keep the pieces well spaced to ensure proper browning, proceeding in batches if necessary.
• Once all the chicken pieces are well browned, season them well with salt and pepper, turning them so that they have seasoning on all sides. Now add a good splash of white wine, again turning the pieces as the wine evaporates.
• After a couple of minutes, the wine should be well reduced (but not entirely evaporated) and have lost its alcohol. Lower the heat and cover the pan. Let the chicken pieces simmer for about 15-20 minutes further, turning from time to time, until they are cooked through and perfectly tender.
• Add liquid (either more wine or water) if things dry out during the simmer. If you find that the chicken has given off a lot of liquid during the simmer, turn up the heat and boil off the excess. You should wind up with ample but well-reduced and intensely flavored pan juices.
• Serve the chicken pieces right away, napped with their pan juices, which are especially delicious drizzled over mashed potatoes.

FETTUCCINE CON POLLO ALLA PADELLA

Steps:

• Prepare pasta according to package directions and set aside.
• Meanwhile, in a medium saute pan over medium heat, melt 2 tablespoons butter. Lightly "dust" chicken breasts in flour and cook for 5 to 10 minutes, turning regularly. remove chicken from the pan and set aside to cool. When cool enough to handle, slice into strips and reserve.
• In a large saute pan, heat oil. Add garlic and saute until softened. Add tomatoes and chicken stock. Bring to a boil and cook for 4 to 5 minutes, until partially reduced. Reduce the heat to low and melt butter. Add the reserved chicken and fettuccine, Parmesan and spinach and toss gently to combine. When spinach has wilted, add salt and pepper to taste and serve immediately.