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Ingredientes
- 2 lb chicken tenders halved crosswise Salt to taste Freshly-grnd black pepper to taste
- 3 Tbsp. extra virgin olive oil
- 3 x onions diced
- 2 tsp grnd coriander
- 1 tsp salt
- 1/2 tsp freshly-grnd black pepper
- 1/4 tsp cayenne pepper
- 2 c. whipping cream
- 3/4 c. minced toasted walnuts
- 1/2 c. minced toasted almonds
- 1/2 c. low-salt chicken broth
- 1 lb fettuccine
- 1/4 c. minced fresh dill
- 1/4 c. minced fresh parsley
Direcciones
- Sprinkle chicken with salt and pepper. Heat extra virgin olive oil in heavy large skillet over medium-high heat. Working in 2 batches, add in chicken and saute/fry till cooked through, about 4 min. Transfer chicken to bowl.
- Add in onions to skillet and saute/fry till tender and golden brown, about 9 min. Add in coriander, salt, black pepper, and cayenne and saute/fry 3 min. Add in cream, walnuts, almonds, and chicken broth; simmer 2 min. Remove from heat; cover to keep hot.
- Cook pasta in large pot of boiling salted water till tender but still hard to bite. Drain well. Return to pot.
- Add in sauce, chicken, half of dill, and half of parsley and toss to coat. Transfer to serving bowl. Sprinkle with remaining herbs and serve immediately.
- This recipe yields 6 servings.
- Comments: M'Eloise Waters of Yakima, Washington, writes: "Throughout the years, I have enjoyed so many 'R.S.V.P.' recipes, and now I have a request of my own: the chicken pasta from Spazzo Mediterranean Grill in Bellevue, Washington. It has fresh herbs, walnuts, almonds, and caramelized onions."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 357g | |
| Recipe makes 6 servings | |
| Calories 963 | |
| Calories from Fat 466 | 48% |
| Total Fat 52.67g | 66% |
| Saturated Fat 15.87g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 117mg | 39% |
| Sodium 1099mg | 46% |
| Potassium 687mg | 20% |
| Total Carbs 87.25g | 23% |
| Dietary Fiber 6.1g | 20% |
| Sugars 5.07g | 3% |
| Protein 35.73g | 57% |
