Fettuccini Dell'aglio Con Pollo: Fettuccini With Garlic, Chicken

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 tablespoons italian salad dressing
• 1/4 cup milk (use whatever you've got) or 1/4 cup cream (use whatever you've got) or 1/4 cup half-and-half (use whatever you've got)
• 1/2 cup chicken stock
• 3 -6 garlic cloves, crushed or chopped
• 1/2 small onion, diced
• fresh basil or dried basil, to taste
• 1/2 cup diced tomatoes, fresh (optional) or 1/2 cup canned tomato (optional)
• 1/2 cup pitted olive (we used black, but use whatever you like)
• 1/2 teaspoon italian seasoning or 1/2 teaspoon herbes de provence
• 1/2 cup parmesan cheese or 1/2 cup romano cheese
• 1 teaspoon sugar
• salt, to taste
• pepper, to taste
• 2 -3 raw chicken breasts, sliced into bite-size pieces

Recipe

• 1 put the water on to boil for the fettuccini – fettuccini takes about 10 minutes to reach al dente, so put it in to cook when you add the cheese to the sauce.
• 2 remember that al dente means “to the biteâ€? – your pasta should still be slightly firm, not soft.
• 3 if it’s too soggy, it will absorb the sauce rather than being coated by it.
• 4 add the olive oil and the butter to a skillet and allow to melt.
• 5 add the chicken and cook until slightly browned.
• 6 add the onions and garlic and sauté until the garlic is a light golden color.
• 7 add the chicken stock, cream, italian salad dressing, spices and olives.
• 8 heat over medium until just bubbling.
• 9 last, add the cheese.
• 10 allow to simmer for ten minutes uncovered – sauce will reduce and thicken slightly.
• 11 place the fettuccini on a platter or plates and pour the sauce over the top.
• 12 if you’d like, garnish with a couple of leaves of fresh basil.