Saturday, July 11, 2015

Creamy Chicken Basil Fettuccine

Creamy Chicken Basil Fettuccine
From Blue Apron

My Notes: I used Roasted Garlic Chicken Sausage that I removed casings & chopped. In lieu of the Basil Futtuccine, I used dry linguini.


On the Cutting Board
  • 8 Ounces Ground Chicken
  • 8 Ounces Fresh Basil Fettuccine Pasta
  • 3 Cloves Garlic
  • 1 Red Onion
  • ¾ Pound Plum Tomatoes 
  • 1 Bunch Basil
  • 2 Tablespoons Tomato Paste
  • ¼ Cup Grated Parmesan Cheese
  • 2 Tablespoons Mascarpone Cheese 


    2Cook the chicken:
    In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the ground chicken; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 3 to 4 minutes, or until browned and cooked through. Transfer to a bowl, leaving any browned bits (or fond) in the pan.

    3Cook the aromatics:
    Add 2 teaspoons of olive oil to the pan of reserved fond and heat on medium until hot. Add the garlic and onion; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until softened. Add the tomato paste. Cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant.

    4Add the tomatoes & chicken:
    Add the tomatoes, cooked chicken and 1 cup of water to the pan of aromatics; season with salt and pepper. Increase the heat to medium-high. Simmer, stirring occasionally, 12 to 14 minutes, or until the tomatoes have broken down and the sauce has thickened.

    5Cook the pasta:
    Once the tomatoes and chicken have simmered for about 10 minutes, add the pasta to the pot of boiling water, gently stirring to separate. Cook 2 to 3 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.

    6Finish & plate your dish:
    To the pan of tomatoes and chicken, add the cooked pasta, mascarpone cheese, all but a pinch of the Parmesan cheeseand half the reserved pasta cooking water. Reduce the heat to medium. Cook, stirring frequently to thoroughly coat the pasta, 1 to 2 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Stir in all but a pinch of the basil (tearing the leaves just before adding); season with salt and pepper to taste. Remove from heat. Divide the finished pasta between 2 dishes. Garnish with the remaining Parmesan cheese and basil (tearing the leaves just before adding). Enjoy!

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