I’d like to wish all of my fabulous readers a happy new year! I’d also like to apologize for being MIA for the past month or so. As you can all imagine, even food bloggers can get very busy throughout the holiday season. The majority of my cooking and baking in recent weeks has consisted of tried-and-true recipes I had previously shared on Mission: Food. I’m excited for a new year and lots of new recipes, starting with this one…
Fettuccine with Venetian Chicken Sauce is easy to make and surprisingly flavorful for a dish comprised of minimal ingredients. Minced garlic and diced carrot are cooked slowly in a combination of chicken broth and tomato juice before they are pureed into a silky orange-hued sauce. Finely diced cooked chicken breast is then added before this decadent sauce is tossed with butter-cloaked fettuccine.
Unexpectedly the result tastes neither of tomato or carrot, but rather highlights the chicken. I was very impressed, and would definitely make it again for family or even guests. There’s something so unique about this recipe that I think is worth sharing. If you’re looking for new and creative spins on pasta night for your family, this luscious fettuccine is the way to go.
Fettuccine with Venetian Chicken Sauce
Serves 4 to 6
(From On Top of Spaghetti)
2 cups chicken stock or broth
8 ounces boneless skinless chicken breasts
6 tablespoons unsalted butter
1 garlic clove, finely chopped
1 cup finely chopped carrot
1/4 teaspoon sea salt
1 cup tomato juice, preferably organic
1 pound dry fettuccine
Freshly grated Parmigiano-Reggiano cheese
In a saucepan, bring chicken stock to a boil.
Meanwhile, cut the chicken breasts into lengthwise strips about the width of a finger; drop the strips into the boiling stock. Cover and bring to a boil; decrease heat and simmer for 4 minutes. Remove the cover and set aside, allowing the chicken to cool in the liquid. When cool, transfer chicken to a cutting board and reheat the stock.
Meanwhile, melt 1 tablespoon of the butter in another large saucepan. Stir in the garlic and cook over low heat until the garlic becomes golden. Add 1 cup water to prevent the garlic from browning; stir to combine. Add in carrots and salt; cook over moderate heat, stirring frequently, until the mixture is nearly dry with just a bit of water left. Be vigilant and stir constantly toward the end of this step to be sure the carrots do not brown at all. Add the hot stock and tomato juice; cover and bring to a boil; decrease heat, set the cover ajar, and simmer gently for 35 minutes or until the carrots are very soft. Puree with an immersion blender or regular blender until you have a smooth puree; set aside.
Cut the chicken strips lengthwise into 1/8-inch thick slices, then cut across to make 1/8 inch dice; add the chicken to the sauce and reheat gently.
Bring a large pot of water to a boil; generously salt the water and add in the fettuccine. Cook, stirring often, until al dente; drain the pasta and transfer to a heated platter or shallow gratin dish. Toss with the remaining butter and fold enough sauce to coat the noodles generously. Sprinkle with Parmigiano-Reggiano; serve immediately; pass more cheese at the table.