Curleytop
08-19-2001, 08:24 PM
I made this tonite, the whole dinner took about 1/2 hour to
prepare:
* Exported from MasterCook *
BROWNED BUTTER AND CHICKEN FETTUCCINE
Recipe By :Weekday Cooking by Southern Living
Serving Size : 2 Preparation Time :0:00
Categories : Pasta Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 Ounces Dried Fettuccine -- Uncooked
1/4 Cup Butter (not margarine)
2 Halves Boneless Skinless chicken breast -- Cut in Strips
1 Clove Garlic -- Crushed
3/4 Cup Sliced Almonds
1/4 Cup Parsley -- Chopped
2 Tablespoons White Wine
1 Teaspoon Lemon Juice
1/2 Teaspoon Salt
1/4 Cup Parmesan cheese
Cook pasta per directions; drain and keep warm.
Melt butter in a large skillet over medium high heat, swirling skillet until butter is browned. Add chicken, garlic and almonds. Cook 4 minutes or until chicken is done. Stir in parsley and next 3 ingredients; toss with hot cooked pasta. Sprinkle with cheese and serve immediately.
Yield:
"2 Servings"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 639 Calories; 35g Fat (48.7% calories from fat); 70g Protein; 12g Carbohydrate; 4g Dietary Fiber; 145mg Cholesterol; 883mg Sodium. Exchanges: 1/2 Grain(Starch); 9 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat.
Serving Ideas : Serve with peas. They can be combined with the rest of the ingredients at the end.
NOTES : Was very good, a keeper. Used large circulon wok!
Original recipe called for slivered almonds.
prepare:
* Exported from MasterCook *
BROWNED BUTTER AND CHICKEN FETTUCCINE
Recipe By :Weekday Cooking by Southern Living
Serving Size : 2 Preparation Time :0:00
Categories : Pasta Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 Ounces Dried Fettuccine -- Uncooked
1/4 Cup Butter (not margarine)
2 Halves Boneless Skinless chicken breast -- Cut in Strips
1 Clove Garlic -- Crushed
3/4 Cup Sliced Almonds
1/4 Cup Parsley -- Chopped
2 Tablespoons White Wine
1 Teaspoon Lemon Juice
1/2 Teaspoon Salt
1/4 Cup Parmesan cheese
Cook pasta per directions; drain and keep warm.
Melt butter in a large skillet over medium high heat, swirling skillet until butter is browned. Add chicken, garlic and almonds. Cook 4 minutes or until chicken is done. Stir in parsley and next 3 ingredients; toss with hot cooked pasta. Sprinkle with cheese and serve immediately.
Yield:
"2 Servings"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 639 Calories; 35g Fat (48.7% calories from fat); 70g Protein; 12g Carbohydrate; 4g Dietary Fiber; 145mg Cholesterol; 883mg Sodium. Exchanges: 1/2 Grain(Starch); 9 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat.
Serving Ideas : Serve with peas. They can be combined with the rest of the ingredients at the end.
NOTES : Was very good, a keeper. Used large circulon wok!
Original recipe called for slivered almonds.