Age Group:
AdultsProgram Description
Event Details
https://youtu.be/GuRTFyvdRdI
RESTAURANT STYLE TUSCAN CHICKEN SKILLED TOSSED WITH FETTUCINI
By: Simply Creative Chef Rob Scott
Ingredients: Yields 4 servings
Kosher salt and freshly ground black pepper
12 ounces fettuccine
4 slices bacon, chopped
1 pound chicken tenders, cut into 1-inch pieces
2 cloves garlic, minced
4 plum tomatoes, chopped
1 cup heavy cream
5 ounces baby spinach
¾ cup grated parmesan
3 tablespoons chopped fresh basil
Directions:
· Bring a large pot of salted water to a boil
· Cook the fettuccine according to package directions and drain
· Meanwhile, put the bacon in a large, cold skillet, then cook over medium-high heat, stirring occasionally, until crispy, about 8 minutes
· Transfer to a plate with a slotted spoon
· Sprinkle the chicken lightly with salt and pepper and add to the skillet in a single layer
· Let cook, undisturbed, until golden brown on the underside, 2-3 minutes
· Continue to cook, stirring occasionally, until cooked through, about 4 minutes more
· Transfer to the plate with the bacon
· Reduce the heat to medium and add the garlic, stirring, until fragrant, about 30 seconds
· Add the tomatoes and cram and bring to a simmer, then add the spinach and stir until just wilted
· Add the bacon, chicken, fettucine, and parmesan and toss with tongs until well coated
· Season to taste with salt and pepper
· Sprinkle with basil and serve