FOUR-CHEESE CHICKEN FETTUCCINE
As a cattle rancher, my husband's a big fan of beef. For him to comment on a poultry dish is rare. But he always tells me, "I love this casserole!" I first tasted it at a potluck; now, I fix it for my family (we have a 3-year-old daughter) once or twice a month, and I'm asked to take it to most every get-together. -Rochelle Brownlee, Big Timber, Montana
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Cook fettuccine according to package directions. , Meanwhile, in a large kettle, combine the soup, cream cheese, mushrooms, cream, butter and garlic powder. Stir in cheeses; cook and stir until melted. Add chicken; heat through. Drain fettuccine; add to the sauce. , Transfer to a shallow greased 2-1/2-qt. baking dish. Combine topping ingredients; sprinkle over chicken mixture. Cover and bake at 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until golden brown.
Nutrition Facts : Calories 641 calories, Fat 47g fat (27g saturated fat), Cholesterol 167mg cholesterol, Sodium 895mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 2g fiber), Protein 28g protein.
FOUR CHEESE FETTUCCINE ALFREDO WITH PANCETTA, & PROSCIUTTO
I won first place in two different Iron-Chef competitions with this savory and delicious take on classic fettuccine alfredo. This is my original recipe. I also made a complimentary perlini pasta with pesto and suggest a side vegetable of garlic Asparagus. You can see my recipes for both of these items.
Provided by Heather Moloian
Categories European
Time 27m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of water to boil. Meanwhile in a large saucepan over high heat, bring the cream and butter to a boil. Reduce the heat to low and simmer for about 1 minute. Add 6 tablespoons each of the 4 cheeses and whisk over low heat and season with salt and pepper to taste and a generous pinch of nutmeg. Set aside. Saute the pancetta and lightly sauté the procciutto in a skillet.
- Generously salt the boiling water, add the fresh pasta and cook until al dente, 1-3 minutes. Drain.
- Put the fettuccine pasta in a warmed large shallow dish. Pour on the sauce and sprinkle with 6 more tablespoons of the cheese. Serve all immediately on two sides of a dinner plate with the asparagus.
- Garnish and add sides to your liking. Enjoy!
Nutrition Facts : Calories 980.3, Fat 64.8, SaturatedFat 39.2, Cholesterol 295, Sodium 787.9, Carbohydrate 66.8, Sugar 0.5, Protein 33.5
FOUR-CHEESE FETTUCCINE
Fettuccine like you're served in a restaurant can be ready in just minutes at home.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Cook and drain fettuccine as directed on package.
- Meanwhile, in 12-inch skillet, heat oil and butter over medium heat. Cook onions and 1 tablespoon parsley in oil mixture about 4 minutes, stirring occasionally, until onions are tender.
- Stir in ricotta and feta cheeses; reduce heat to low. Cook about 2 minutes, stirring frequently, until cheeses are melted.
- Add fettuccine, Asiago and Parmesan cheeses and pepper to mixture in skillet. Cook about 4 minutes, tossing gently, until cheeses are melted and fettuccine is evenly coated. Sprinkle with parsley.
Nutrition Facts : Calories 500, Carbohydrate 52 g, Cholesterol 115 mg, Fat 2, Fiber 2 g, Protein 23 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 470 mg
FOUR-CHEESE CHICKEN FETTUCCINE
Make and share this Four-Cheese Chicken Fettuccine recipe from Food.com.
Provided by bmcnichol
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Cook fettuccine according to package directions and drain.
- In a pot, combine the soup, cream cheese, mushrooms, cream, butter and garlic powder.
- Stir in cheeses, cook and stir until melted.
- Add chicken and heat through.
- Add fettuccine to the sauce.
- Transfer to a shallow greased 2-1/2-qt. baking dish.
- Combine topping ingredients and sprinkle over chicken mixture.
- Cover and bake at 350° for 25 minutes.
- Uncover and bake 5-10 minutes longer or until golden brown.
Nutrition Facts : Calories 896.4, Fat 65.4, SaturatedFat 36.9, Cholesterol 255.4, Sodium 1182.8, Carbohydrate 40.1, Fiber 1.8, Sugar 4, Protein 38.1
FOUR CHEESE FETTUCCINE RECIPE
Provided by MKMILLION
Number Of Ingredients 12
Steps:
- 1. Heat butter and half-and-half in 2 quart saucepan over low heat until butter is melted. 2. Stir in gruyere, parmesan, salt, pepper, and garlic. Cook stirring occasionally for about 5 minutes. 3. Cook fettuccine as directed on package except add a little oil to boiling water. Drain. Place in serving bowl. 4. Pour sauce over hot fettuccine. Add gorgonzola and mozzarella. Toss using two forks. 5. Garnish with chopped parsley. Notes: Can substitute evaporated milk for 1/2 & 1/2. Or use heavy cream for a real artery blocker.
MAKEOVER FOUR-CHEESE CHICKEN FETTUCCINE
This make over of a classic dish still retains the rich flavor of the original yet fits into a healthier eating plan.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a Dutch oven or large kettle, saute mushrooms in butter until tender. Add the soup, cream cheese, milk, half-and-half and garlic powder. Cook and stir over medium-low heat until smooth. Remove from the heat. Add chicken and cheeses; mix well. Drain fettuccine; add to chicken mixture and stir gently to coat., Transfer to a shallow 2-1/2-qt. baking dish coated with cooking spray. Combine topping ingredients; sprinkle over chicken mixture. Cover and bake at 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until golden brown.
Nutrition Facts :
FOUR-CHEESE CHICKEN FETTUCCINE RECIPE
Provided by Totlxtc
Number Of Ingredients 16
Steps:
- * Cook fettuccine according to package directions. Meanwhile, in a Dutch oven or large soup kettle, combine the soup, cream cheese, mushrooms, cream, butter and garlic powder. Cook and stir over medium heat until blended. Reduce heat to low; add cheeses and stir until melted. Add chicken; heat through. Drain fettuccine. Add to the chicken mixture; toss to coat. * Transfer to a greased shallow 2-1/2-qt. baking dish. Combine topping ingredients; sprinkle over chicken mixture. * Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until golden brown. Yield: 8 servings. Lighter version: Makeover Four-Cheese Chicken Fettuccine Nutritional Analysis: One serving (1 cup) equals 651 calories, 46 g fat (27 g saturated fat), 166 mg cholesterol, 952 mg sodium, 31 g carbohydrate, 1 g fiber, 29 g protein.
FOUR-CHEESE FETTUCCINE
Fettuccine like you're served in a restaurant can be ready in just minutes at home.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Cook and drain fettuccine as directed on package.
- Meanwhile, in 12-inch skillet, heat oil and butter over medium heat. Cook onions and 1 tablespoon parsley in oil mixture about 4 minutes, stirring occasionally, until onions are tender.
- Stir in ricotta and feta cheeses; reduce heat to low. Cook about 2 minutes, stirring frequently, until cheeses are melted.
- Add fettuccine, Asiago and Parmesan cheeses and pepper to mixture in skillet. Cook about 4 minutes, tossing gently, until cheeses are melted and fettuccine is evenly coated. Sprinkle with parsley.
Nutrition Facts : Calories 500, Carbohydrate 52 g, Cholesterol 115 mg, Fat 2, Fiber 2 g, Protein 23 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 470 mg
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