Four-Cheese Chicken Fettuccine

Ingredients

  • 8 ounces uncooked fettuccine
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 package (8 ounces) cream cheese, cubed
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1 cup heavy whipping cream
  • 1/2 cup butter
  • 1/4 teaspoon garlic powder
  • 3/4 cup grated Parmesan cheese
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/2 cup shredded Swiss cheese
  • 2-1/2 cups cubed cooked chicken
TOPPING:
  • 1/3 cup seasoned bread crumbs
  • 2 tablespoons butter, melted
  • 1 to 2 tablespoons grated Parmesan cheese
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Shrimp and Broccoli Fettuccine

Ingredients

  • Kosher salt
  • 1 lb. fettuccine
  • Extra-virgin olive oil, for drizzling
  • 1 head broccoli, cut into florets
  • 2 tbsp. butter
  • 2 cloves garlic, minced
  • 1/4 c. chicken broth
  • Freshly ground black pepper
  • 1 lb. shrimp, peeled and deveined
  • 2 c. tomato sauce
  • 1/2 c. heavy cream
  • 1/4 c. chopped fresh parsley

Directions

  1. Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to package directions until al dente. (Stir frequently as fettuccine tends to stick.) If necessary, stir in a drizzle of olive oil. In the last minute of cooking, add broccoli.
  2. Meanwhile, in a large skillet over medium heat melt butter and sauté with garlic for 2 minutes. Add chicken broth, 1 teaspoon salt, and 1/2 teaspoon pepper and bring to a simmer; toss in shrimp and sauté until pink, about 3 minutes. Transfer shrimp to a bowl and set aside.
  3. Stir in tomato sauce and heavy cream; simmer on low for 5 minutes. Toss in pasta until well combined; add back shrimp and broccoli. Stir until warmed through. Garnish with parsley and serve immediately.

Shrimp Boil Pasta

Ingredients

  • Kosher salt
  • 1 lb. tripoline pasta or fettuccine
  • 1 tsp. extra-virgin olive oil
  • 2 Andouille sausage links, cut into 1/4″ slices
  • 1 lb. medium shrimp, peeled and deveined
  • 3 tbsp. unsalted butter
  • 2 cloves garlic, minced
  • 1 c. diced onion
  • 2 tbsp. all-purpose flour
  • 1 red bell pepper, diced
  • 1 c. low-sodium chicken broth
  • 1 c. half-and-half
  • 4 tsp. Old Bay seasoning
  • 1 c. corn kernels
  • 1/4 c. Freshly Chopped Parsley

Directions

  1. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and return to pot.
  2. Meanwhile, in a large skillet over medium-high heat, warm oil and cook sausage until browned. Using a slotted spoon, transfer to a plate leaving remaining oil in the skillet. Cook shrimp until opaque, 5 minutes, then transfer to plate with sausage.
  3. Return skillet to stove over medium heat. Melt butter and cook garlic and onion, 3 minutes. Add flour and whisk for 1 minute. While continuing to whisk, add bell pepper, broth, half-and-half, and Old Bay until smooth. Bring to a boil and simmer on low until slightly thickened, 2 to 3 minutes. Add corn and parsley and stir until warmed.
  4. Add pasta to skillet with shrimp and sausage along with any drippings and toss together. Serve immediately.

Fettuccine Alfredo with Bacon

Ingredients

  • 1 (9-ounce) package refrigerated fresh fettuccine
  • 2 slices applewood-smoked bacon, chopped
  • 1 teaspoon minced garlic
  • 1 tablespoon all-purpose flour
  • 1 cup 1% low-fat milk
  • 2/3 cup (about 2 1/2 ounces) grated Parmigiano-Reggiano cheese
  • 1/2 teaspoon salt
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon freshly ground black pepper

Directions

  1. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid.
  2. While pasta cooks, cook bacon in a large nonstick skillet over medium-high heat 4 minutes or until crisp, stirring occasionally. Remove bacon from pan, reserving drippings. Add garlic to drippings in pan; sauté 1 minute, stirring constantly. Sprinkle flour over garlic; cook 30 seconds, stirring constantly. Gradually add milk, stirring constantly; cook 2 minutes or until bubbly and slightly thick, stirring constantly. Reduce heat to low. Gradually add cheese, stirring until cheese melts. Stir in salt and reserved 1/4 cup cooking liquid. Add hot pasta to pan; toss well to combine. Sprinkle with bacon, parsley, and pepper.

Roman-Style Fettuccine With Alfredo Sauce

Ingredients

  • 1 stick unsalted butter (115g), diced
  • 4 ounces Parmigiano-Reggiano cheese (115g), grated on the fine holes of a box grater, plus more for serving
  • Kosher salt
  • 1 pound fresh fettuccine pasta

Directions

  1. In a large heatproof bowl, combine butter and cheese. In a medium pot of salted boiling water, cook pasta until al dente. Using tongs, a strainer, or a spider, transfer pasta to bowl with cheese and butter.
  2. Add 1/2 cup hot pasta-cooking water, then, using tongs, toss repeatedly until butter is melted and a creamy, emulsified sauce forms. If pasta seems too dry, add a splash or two of additional pasta water until desired consistency is reached. Season with salt, if necessary. Serve, sprinkling more cheese on top at the table.

Tuna Fettuccine

Ingredients

  • 50 g whole almonds
  • 1 small onion
  • 2 cloves of garlic
  • 4 anchovy fillets in oil , from sustainable sources
  • Olive oil
  • 300 g dried fettuccine , or linguine
  • 4 baby courgettes , with flowers
  • 300 g yellowfin tuna , from sustainable sources
  • 1 x 400 g tin of quality cherry tomatoes
  • 1 lemon
  • 30 g pecorino cheese
  • Extra virgin olive oil