Recipe Details
Ingredients
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2largeboneless skinless chicken breasts
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2cupslow-sodium chicken broth
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4clovesgarlic, minced
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ground black pepper to taste
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2cupsheavy cream
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2egg yolks
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salt to taste
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1poundfettuccine
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1sprigchopped fresh parsley
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2cupsfreshly grated Parmigiano-Reggiano cheese, divided
Cooking Directions
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Combine chicken breasts and chicken broth in a saucepan over medium-high heat. Bring to a boil, cover, and reduce heat to low; simmer for 5 minutes. Turn breasts, cover, and simmer another 5 minutes. Remove from heat and let sit with the cover on for 15 minutes.
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Remove chicken breasts from the broth and set aside to cool, reserving the broth in the saucepan. Once the chicken is cool enough to handle, cut into bite-size slices.
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Return the chicken broth to medium heat and cook until reduced to 1 cup.
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Stir garlic, black pepper, and heavy cream into the reduced broth; bring to a simmer and remove from heat.
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Whisk egg yolks in a bowl until smooth. Beat 1 tablespoon of the warm cream mixture into the eggs until thoroughly incorporated; repeat until about 1/2 cup of the warm cream mixture is used.
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Whisk the warm cream and egg mixture back into the saucepan with the remaining cream mixture. Cook over medium-low heat, whisking constantly, until the mixture almost comes to a simmer and thickens, about 5 minutes. Season with salt and black pepper to taste.
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Bring a large pot of lightly salted water to a boil. Cook fettuccine in boiling water, stirring occasionally, until nearly cooked through, about 7 minutes. Drain.
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Stir parsley, 1 cup of Parmigiano-Reggiano, and cream mixture into the pasta. Remove from heat, cover, and let sit for a few minutes until thick.
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Fold chicken and 1 cup Parmigiano-Reggiano into the pasta mixture to serve.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe6 | |
Calories759 | |
% Daily Value * | |
Total Fat 42g |
54% |
Saturated Fat 24g |
121% |
Cholesterol 239mg |
80% |
Sodium 505mg |
22% |
Total Carbohydrate 60g |
22% |
Dietary Fiber 3g |
10% |
Total Sugars 3g |
|
Protein 38g |
|
Vitamin C 7mg |
37% |
Calcium 388mg |
30% |
Iron 3mg |
19% |
Potassium 371mg |
8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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