A Heritage Recipe: Chicken Fettucini

I was over at SouthernPlate a few weeks ago and Christy was doing a feature on Heritage recipes. This one really caught my attention. We love chicken fettucini around here. It’s a staple that makes its way into my menu planning at least once a month. I was SUPER excited to try this out because it has all the ingredients of a winning recipe. I finally made it a few nights ago and it was a winner! Love it. There are a few things I would change and I will insert those changes into this post so you can decide for yourself. Make this recipe this weekend!

Chicken Fettucini

Adapted from Aimee Gibbs Recipe on Southern Plate

Items needed:

(I will give you what you need for a family of 4.5)

2 boneless skinless chicken breasts

4 stands of green onions chopped

salt and pepper to taste

garlic powder to taste

fettucini noodles

sliced mushrooms


1/2 cup butter

1 egg yolk ( I skipped this in my sauce- I’ll tell you why in a bit)

2/3 cup half and half

2 tbsp parsley

1/2 cup Parmesan cheese

chopped pecans to taste

Salt and pepper to taste

Garlic powder to taste.

Rinse your chicken with water. Using a meat mallet, flatten your chicken on both sides and cut into bit sized cubes. Go ahead and dice your onion and mushrooms as well. I didn’t have green onion on hand so I used a yellow onion.

Saute your chicken in some butter. That amount of butter that I gave you above may be a little too much depending on how big your chicken pieces are. Set your chicken pieces aside and add your chopped onion and mushrooms. Saute them until the onion is translucent. Add your spices just at the end cover and set aside.

This is one of those recipes that you really could break up and make throughout the day as you had time. I started this around 3pm. Once I sautéed the chicken, onion and mushroom I covered it, turned off the stove and walked away. I knew the man was coming home a little late so I didn’t start my noodles or sauce until I knew he was about 10 minutes away and I warmed up the chicken, mushroom and onion on the stove and finished making this dish. If you have never made your sauce from scratch before or this recipe at first seems overwhelming to you, break it up like I did. It will take away that stress of cooking.

Onto the sauce.

The original recipe calls for your to bring your egg yolk, half and half and butter and spices to a low boil adding your Parmesan cheese & pecans at the end. I didn’t use the egg yolk. The first time I made the sauce my egg sort of scrambled. I threw it out. I started thinking about what I did wrong and I realized she was making a traditional Italian Carbonaro sauce. I’m not a fan of that, although the man totally is. Since I am the chef in the house, I omitted the egg the second time I made the sauce. As I was making my sauce I realized quickly it wouldn’t be as thick as we liked it. Instead of making the changes then, I decided to go through with the thin sauce just to change it up a bit.

Here is how I will make it next time. I will melt the butter, add a tbsp of flour on top stirring constantly so that there are no clumps, add a dash of dry white wine (cheap stuff), the half and half, then the parsley, salt, pepper, garlic powder and stir until the sauce has reach your desired thickness. Then I will add in the chopped pecans.

Pour over your cooked fettucini and serve. Add in some garlic bread (this is my favorite recipe) if you can. This meal is sure to impress! Delish!!


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