This unique pasta features a silky smooth Venetian sauce made with tomato, carrot, and a generous amount of butter. Add bites of chicken breast to yield a hearty bowl of noodles.
Fettuccine with Venetian Chicken Sauce is easy to make and surprisingly flavorful for a dish comprised of minimal ingredients. You’ll be surprised how such a simple ingredient list yields so much flavor! The orange-hued sauce really coats the fettuccine noodles beautifully. Surprisingly the tomato base for this sauce is actually tomato juice! It’s not fresh tomatoes or even canned tomato sauce.
How to make Venetian sauce
To make this recipe you actually begin by poached pieces of chicken breast in chicken broth. Next, saute garlic and carrots in butter, adding a bit of water so the vegetables don’t brown. Follow this up with a combination of tomato juice and some of the chicken broth from poaching the chicken. Simmer the carrots in this mixture until they are very tender, and then puree the sauce until smooth.
Finely dice the cooked chicken, then add it into the pureed sauce. Cook your fettuccine noodles to al dente, drain and melt in a generous amount of butter. Finally, add this decadent sauce and toss it with the butter-cloaked fettuccine.
Unexpectedly the result tastes neither of tomato or carrot, but rather highlights the chicken. I’m very impressed, and definitely plan to make it again for family and 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.
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- Macaroni and Cheese Primavera
- Farfalle with Zucchini Sauce
Have you ever used tomato juice as a base for a pasta sauce? What are your favorite hearty sauces for pasta? Please leave me a comment below and don’t forget to rate this recipe if you enjoyed it! Thanks.
Fettuccine with Venetian Chicken Sauce
- 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. 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.
Notes & Nutrition
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