Chicken and Fettuccine with Tomato Cream Sauce

Chicken and Fettuccine with Tomato Cream Sauce

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Chicken and Fettuccine with Tomato Cream Sauce
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Keyword Pasta
Servings
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Ingredients
Ingredients:
  • 750 grams Preferisco Fettuccine
  • 6 pieces Augusto Sun-Dried Tomatoes in Oil
  • 1 tbsp Italissima Extra Virgin Olive Oil
  • 2 Whole Chicken Breasts, Cubed and skinned
  • 8 litres Water
  • 1 1/2 tbsp Salt
Sauce:
  • 10 pieces Mediterranean Gourmet Sun-Dried Tomatoes in Oil
  • 1 1/2 cups Heavy Cream
  • 1 sprig Fresh Thyme
  • 1 cup Chicken Stock
  • 1/2 tsp Fresh Thyme Leaves
  • Salt & Pepper
Keyword Pasta
Servings
People
Ingredients
Ingredients:
  • 750 grams Preferisco Fettuccine
  • 6 pieces Augusto Sun-Dried Tomatoes in Oil
  • 1 tbsp Italissima Extra Virgin Olive Oil
  • 2 Whole Chicken Breasts, Cubed and skinned
  • 8 litres Water
  • 1 1/2 tbsp Salt
Sauce:
  • 10 pieces Mediterranean Gourmet Sun-Dried Tomatoes in Oil
  • 1 1/2 cups Heavy Cream
  • 1 sprig Fresh Thyme
  • 1 cup Chicken Stock
  • 1/2 tsp Fresh Thyme Leaves
  • Salt & Pepper
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Instructions
  1. To prepare the sauce, bring cream and thyme sprig to a boil over medium heat. Lower the heat and let simmer until the cream has reduced by one-third, about 10 minutes. Remove from the heat let sit for 10 minutes. Remove the thyme sprig and throw it away. Heat the cream again, this time adding chicken stock and simmer for five minutes. Add tomato purée and salt and pepper to taste. Take off the heat, stir in thyme leaves. Set aside and keep warm.
  2. Over medium heat, heat olive oil in a pan. Add the chicken and cook, stirring often, for about seven-eight minutes. Add salt and pepper to taste. Remove from heat and keep warm.
  3. In a large pot, bring water to a boil. Add salt and cook fettuccine to al dente. Drain well. In a large serving bowl, gently mix the sauce and fettuccine together and top with the chicken. Garnish with thyme sprig and serve.
Radicchio & Manchego Quesadillas

Radicchio & Manchego Quesadillas

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Radicchio & Manchego Quesadillas
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Course Main Course
Keyword Olive Oil, Vinegar
Servings
People
Ingredients
  • 3 cups Spagnia Manchego Cheese, Grated
  • 2 tbsp Preferisco Extra Virgin Olive Oil
  • 1 tbsp Preferisco Balsamic Vinegar
  • 6 Large Flour Tortillas
  • 2 1/2 tbsp Italissima Mediterranean Olive Tapenade
  • 1 Large head of Radicchio
  • 2 tbsp Unsalted Butter, Melted
  • 1/2 Clove Garlic, Minced
  • 1 tsp Fresh Rosemary, Minced
  • 1 tsp Fresh Thyme Leaves
  • Salt & Pepper
Course Main Course
Keyword Olive Oil, Vinegar
Servings
People
Ingredients
  • 3 cups Spagnia Manchego Cheese, Grated
  • 2 tbsp Preferisco Extra Virgin Olive Oil
  • 1 tbsp Preferisco Balsamic Vinegar
  • 6 Large Flour Tortillas
  • 2 1/2 tbsp Italissima Mediterranean Olive Tapenade
  • 1 Large head of Radicchio
  • 2 tbsp Unsalted Butter, Melted
  • 1/2 Clove Garlic, Minced
  • 1 tsp Fresh Rosemary, Minced
  • 1 tsp Fresh Thyme Leaves
  • Salt & Pepper
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Instructions
  1. Preheat broiler.
  2. In a small bowl, whisk oil, vinegar, garlic, rosemary, and a pinch of each salt and pepper until combined. Set aside.
  3. Quarter the radicchio and cut into wedges. Gently swirl in a bowl of water and drain in a colander. Brush sides of each wedge with some of the oil mixture. Arrange on a broiler pan and place about five inches below the heat source. Cook, watching closely, until slightly charred, about 3 ½ to five minutes. Baste the wedges with more of the oil mixture, turn and cook for another two-four minutes until they become a deep brown color, crisp yet tender inside.
  4. hinly cut the radicchio crosswise. Place a dry griddle over medium-high heat and brush with some butter. Spread one side of the tortilla with one-third of the tapenade. Place on the griddle, tapenade side up. Sprinkle one-third of the grated cheese. Make sure to leave a ¼ inch border around the outside of the tortilla. Top with one-third of the radicchio and thyme and a generous amount of pepper. Top with another tortilla and brush with more butter. Press down with a spatula and cook until the cheese begins to melt until the other side is golden brown, about three-five minutes. Flip and cook on other side for another two minutes. Transfer to a 200˚F oven to keep warm while you make the other tortillas. Cut each quesadilla into six wedges and serve.