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Recipes

Chicken Fettuccine with Nuts and Dill

Recipe information

  • Yield

    Makes 6 Servings

Ingredients

2

pounds chicken tenders, cut in half crosswise

3

tablespoons olive oil

3

onions, diced

2

teaspoons ground coriander

1

teaspoon salt

1

/2 teaspoon ground black pepper

1

/4 teaspoon cayenne pepper

2

cups whipping cream

3

/4 cups chopped toasted walnuts

1

/2 cup chopped toasted almonds

1

/2 cup low-salt chicken broth

1

pound fettuccine

1

/4 cup chopped fresh dill

1

/4 cup chopped fresh parsley

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Preparation

  1. Step 1

    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.

    Step 2

    Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well. Return to pot.

    Step 3

    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.

Explore Bon AppétitPastaChicken BreastChickenPoultryOnionVegetableWalnutNutAlmondFettuccinePasta & NoodlesDillParsleyMain