Fettuccine dish features leftover chicken

The Baltimore Sun

An abundance of leftovers from a weekend dinner party led to this pasta dish on a Monday. It came out well enough to scribble down the steps and save the recipe for the future.

Some leftover chicken breast and the sauce it was cooked in started things off. Shredding the meat lends a more pleasant texture than cubing. The recipe calls for broth instead of the sauce.

Joe Gray writes for the Chicago Tribune, which provided the recipe analysis.

Menu

Fettuccine With Edamame, Chicken and Mozzarella

Arugula salad with shaved parmesan

Lemon ice with butter cookies

Fettuccine With Edamame, Chicken and Mozzarella

Serves 4 -- Total time: 32 minutes

1 1/2 cups shelled edamame

8 ounces fettuccine

2 tablespoons olive oil

1/2 red bell pepper, diced

1 can (14 1/2 ounces) chicken broth

2 chicken breast halves, cooked, shredded

1/2 teaspoon salt

freshly ground pepper

1/2 cup freshly grated parmesan

8 small mozzarella balls, quartered

1/4 cup pitted green olives, cut in slivers

1/2 cup shredded fresh basil leaves

Heat a stockpot of salted water to a boil; add edamame. Cook until just done, about 3 minutes; transfer with a slotted spoon to a colander, leaving water in stockpot. Rinse edamame with cold water; set aside. Heat water in stockpot back to a boil. Add fettuccine; cook according to package directions.

Meanwhile, heat the oil in a large skillet over medium-high heat; add bell pepper. Cook, stirring, until softened, about 3 minutes; add broth. Heat to a simmer; add shredded chicken, turning to coat with broth. Season with salt and pepper to taste; set aside.

Drain fettuccine; add to the skillet and toss. Gently stir in parmesan until it melts and coats pasta. Stir in reserved edamame, mozzarella and green olives. Divide among 4 serving bowls immediately or the mozzarella will become a melted mass; top with basil.

Per serving: 585 calories, 17 grams fat, 4 grams saturated fat, 55 milligrams cholesterol, 53 grams carbohydrate, 54 grams protein, 1,281 milligrams sodium, 8 grams fiber

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