Chicken Fettuccine with Nuts and Dill
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cups whipping cream
- 3 tablespoons olive oil
- 1/4 teaspoon cayenne pepper
- 1/4 cup chopped fresh parsley
- 2 teaspoons ground coriander
- 1/4 cup chopped fresh dill
- 1/2 cup chopped toasted almonds
- 1 pound fettuccine
- 3/4 cup chopped toasted walnuts
- Carbohydrate 93 g(31%)
- Cholesterol 150 mg(50%)
- Fat 72 g(110%)
- Fiber 8 g(31%)
- Protein 39 g(79%)
- Saturated Fat 23 g(115%)
- Sodium 988 mg(41%)
- Calories 1160
Preparation Sprinkle chicken with salt and pepper. Heat olive oil in heavy large skillet over medium-high heat. Working in 2 batches, add chicken and sauté until cooked through, about 4 minutes. Transfer chicken to bowl. Add onions to skillet and sauté until tender and golden, about 9 minutes. Add coriander, salt, black pepper, and cayenne and sauté 3 minutes. Add cream, walnuts, almonds, and chicken broth; simmer 2 minutes. Remove from heat; cover to keep warm. Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well. Return to pot. Add sauce, chicken, half of dill, and half of parsley and toss to coat. Transfer to serving bowl. Sprinkle with remaining herbs and serve immediately.
Preparation Sprinkle chicken with salt and pepper. Heat olive oil in heavy large skillet over medium-high heat. Working in 2 batches, add chicken and sauté until cooked through, about 4 minutes. Transfer chicken to bowl. Add onions to skillet and sauté until tender and golden, about 9 minutes. Add coriander, salt, black pepper, and cayenne and sauté 3 minutes. Add cream, walnuts, almonds, and chicken broth; simmer 2 minutes. Remove from heat; cover to keep warm. Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well. Return to pot. Add sauce, chicken, half of dill, and half of parsley and toss to coat. Transfer to serving bowl. Sprinkle with remaining herbs and serve immediately.
