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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 45 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 1. Combine chicken breasts and chicken broth in a saucepan over medium-high heat. Bring to a boil, cover, and reduce heat to low; simmer for 5 minutes. Turn breasts, cover, and simmer another 5 minutes. Remove from heat and let sit with the cover on for 15 minutes. | 2. Remove chicken breasts from the broth and set aside to cool, reserving the broth in the saucepan. Once the chicken is cool enough to handle, cut into bite-size slices. | 3. Return the chicken broth to medium heat and cook until reduced to 1 cup. | 4. Stir garlic, black pepper, and heavy cream into the reduced broth; bring to a simmer and remove from heat. | 5. Whisk egg yolks in a bowl until smooth. Beat 1 tablespoon of the warm cream mixture into the eggs until thoroughly incorporated; repeat until about 1/2 cup of the warm cream mixture is used. | 6. Whisk the warm cream and egg mixture back into the saucepan with the remaining cream mixture. Cook over medium-low heat, whisking constantly, until the mixture almost comes to a simmer and thickens, about 5 minutes. Season with salt and black pepper to taste. | 7. Bring a large pot of lightly salted water to a boil. Cook fettuccine in boiling water, stirring occasionally, until nearly cooked through, about 7 minutes. Drain. | 8. Stir parsley, 1 cup of Parmigiano-Reggiano, and cream mixture into the pasta. Remove from heat, cover, and let sit for a few minutes until thick. | 9. Fold chicken and 1 cup Parmigiano-Reggiano into the pasta mixture to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	2		boneless skinless	-	-	-	-
chicken broth	2	cups	low-sodium	156.24	3.78	22.2768	5.2416
garlic	4	cloves	minced	17.88	3.9672	0.7632	0.06
black pepper	to taste		ground	0.0	0.0	0.0	0.0
heavy cream	2	cups		816.0	6.5760000000000005	6.816	86.59200000000001
egg yolk	2			109.48	1.2206	5.3924	9.0236
salt	to taste			-	-	-	-
fettuccine	1	pound		449.05699999999996	63.503	28.1228	12.247
parsley	1	sprig	chopped	0.36	0.0633	0.0297	0.0079
parmigiano reggiano cheese	2	cups	grated divided	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.