Chicken and Fettuccini

Chicken and Fettuccini

Chicken and Fettuccini

-This recipe originally comes from the March 22nd episode of Rachael Ray (link provided). She took this on in a salute to Spring. I decided to give it a go but with a slightly slimmed down, easier, and spicier version.

2 to 3 pieces boneless skinless chicken breast

2 Bay leaves

2 Medium onions

2 TBS olive oil

2 Carrots, chopped

1 Celery stalk, chopped

3 Cloves of garlic, crushed

Salt

Black pepper

Red pepper

Dried rosemary

Dried thyme

3 TBS tomato paste

1 C white wine

1 C milk (I used 1%)

Dash of ground nutmeg

1 lbs. fettuccini

Grated parmesan

1 C chopped fresh basil

-Place chicken in pot with 1 onion (chopped) and bay leaves. Pour water over until it just covers the top of the chicken. Bring water to a bowl, reduce to a simmer, cover, and allow chicken to simmer for 20 minutes. Remove and cut up chicken, and save cooking liquid.

-Heat olive oil in a deep sauce pan over medium heat. Add chopped carrots, celery, and onion along with crushed garlic to pan. Add salt, peppers, rosemary, thyme to taste and cook for about 8 minutes. Stir in tomato paste. Stir in wine and saved cooking liquid. Add chicken, and bring to a boil. Reduce to simmer and stir in milk and add a dash of nutmeg. Simmer sauce for 30 minutes over low heat, stirring occasionally.

-Prepare pasta while sauce is cooking.

-Top pasta with sauce, basil and parmesan cheese, make sure to get lots of liquid into the pasta, enjoy!