Fettuccine With Chicken and Scallion Sauce |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I wasn't too sure about this, but it turned out excellent! I found it in one of my grandma's cookbooks and adapted it to our tastes. The two amounts of Parmesan are not a mistake, and you can use whatever pasta you'd like (I just happened to have fettuccine). Ingredients:
4 boneless skinless chicken breast halves |
8 -10 scallions |
2 -4 garlic cloves |
1/4 cup olive oil, divided |
1 teaspoon dried oregano |
1/2 lb fettuccine (uncooked) |
1 cup cottage cheese |
1/4 cup chicken broth |
1/3 cup parmesan cheese |
3 tablespoons parmesan cheese |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
Directions:
1. Bring a large pot of salted water to a boil.
2. Coarsely chop scallions and garlic in a mini chopper or food processor (do not rinse bowl).
3. Heat 2 tablespoons oil in a large skillet; add oregano and garlic and scallion mixture.
4. Cook approximately 5 minutes or until scallions are limp; remove from pan and set aside.
5. Add fettuccine to boiling water and cook until al dente, about 9 minutes.
6. Add 2 tablespoons oil to skillet; add chicken and stir fry until cooked through, about 8 minutes.
7. In same chopper bowl, puree cottage cheese; add chicken broth and 1/3 cup Parmesan and pulse until well mixed.
8. Add the scallion mixture, remaining Parmesan, salt and pepper to skillet; stir to combine.
9. Drain pasta and add to the skillet.
10. Add cottage cheese mixture to skillet; stir to combine well.
11. Leave over medium heat until hot all the way through, about 3 more minutes.
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