FETTUCCINE ALLE RIGAGLIE DI POLLO (FETTUCCINE WITH CHICKEN GIBLET RAGù)
This grand gesture of thrift (at just one dollar per serving) and deliciousness has the flavors of a cozy gravy, of roasted birds on cold winter days.
Provided by Jarrett Wrisley
Categories #WasteLess Dinner Pasta Chicken Poultry Peanut Free Soy Free
Yield Serves 4 as a main course, or 6 as a starter
Number Of Ingredients 14
Steps:
- With a sharp paring knife, remove any visible fat, arteries, or membranes from the offal, as best as you can. Pat it dry with paper towels.
- Add most of the olive oil to a large sauté pan over medium heat. When the surface begins to shimmer, fry the offal in the olive oil, spreading it out in one layer, and season with salt. If the offal gives off water, cook until the pan starts to sizzle again; you are looking for it to brown. Then flip, and brown the other side.
- Add the crushed garlic cloves, another whirl of olive oil, the chili, bay leaf, rosemary, and thyme. Add the onion, lower the heat, and cook until the onion is very soft and begins to melt, about 7 minutes.
- Add the white wine to deglaze and scrape all the flavor from the bottom of the pot, reduce the wine by half, and add the chicken stock. Simmer gently, covered, for about 20 minutes, then let it rest for at least 10 minutes and as long as a few hours, for the flavors to meld. Remove the bay leaf and taste for salt and pepper.
- Meanwhile, bring a pot of salted water to a boil. Add the fettuccine to the boiling water and cook until tender, 2 to 3 minutes. Drain the pasta, and toss it with your ragù over medium heat. Loosen it with some olive oil and stock if necessary. Season with salt and pepper, and finish with grated cheese and lemon zest.
CHICKEN & VEGETABLE FETTUCCINE
This is very simple to make when you have cooked a whole chicken and have leftovers. My boys always loved this comfort food, especially after a busy day of hockey! It's nice with a side salad and breadsticks.-Andrea Bergen, Altona, Manitoba
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cook fettuccine according to package directions. Drain fettuccine; toss with 3 tablespoons butter., Meanwhile, in a large saucepan, heat remaining butter over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Stir in flour until blended; gradually whisk in broth, cream, salt and pepper. Bring to a boil, stirring constantly; cook 8-10 minutes or until thickened, stirring occasionally., Stir in vegetables; return just to a boil. Stir in chicken; heat through. Serve with fettucine. Freeze option: Do not cook fettuccine. Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Prepare fettuccine as directed. Place chicken mixture in a saucepan or skillet; cook over medium-low heat until heated through, stirring occasionally. (Sauce may appear curdled initially, but will become smooth upon heating.) Serve with buttered fettuccine.
Nutrition Facts : Calories 565 calories, Fat 29g fat (17g saturated fat), Cholesterol 114mg cholesterol, Sodium 954mg sodium, Carbohydrate 52g carbohydrate (6g sugars, Fiber 5g fiber), Protein 25g protein.
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