Green Fettuccine With Chicken And Two Ch
Source of Recipe
cookbookcookery
List of Ingredients
- 1 cup ricotta cheese
- 1 large egg yolk
- 1/2 cup grated Romano cheese
- 7 ounces skinless, boneless chicken breast
- 2 tablespoons butter
- 1 medium onion, chopped
- 9 ounces fresh spinach fettuccine
Instructions
- Preheat oven to 425 degrees. Bring a large pot of salted water to a boil.
- Meanwhile, beat ricotta and egg yolk in a medium bowl with a spoon for 30 seconds.
- Reserve 2 tablespoons of Romano; add remainder to ricotta mixture.
- Stir in 1/3 cup water. Season with salt and pepper to taste.
- Cut chicken in half lengthwise. Then cut crosswise into 1?2-inch-wide strips. Melt 1 1/2 tablespoons butter in a medium skillet over low heat.
- Add onion and cook, stirring occasionally, until tender but not brown, about 5 minutes.
- Stir in chicken, then remove from heat; the chicken will be mostly raw. Lightly oil a shallow 8- to 9-inch round baking dish.
- Add pasta to boiling water and cook until it softens slightly, 15 to 30 seconds. Drain and return to pot.
- Toss with onion, chicken and ricotta mixture. Spread in baking dish.
- Sprinkle with reserved Romano and dot with remaining 1 1/2 teaspoons butter.
- Bake until top is tipped with brown and edges are bubbling, 12 to 15 minutes. Serve hot, cut into wedges.
Final Comments
Makes 4 servings
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