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Fettuccine con Pollo alla Padella - from La Grotta
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Cuisine: Italian-American Pasta
From the menu of La Grotta
Crowne Plaza Ravinia, 4355 Ashford Dunwoody Road, Atlanta
770-395-9925
Q: My husband and I recently had a fabulous dinner at La Grotta in the Crowne Plaza Ravinia. I would love to have the recipe for Fettuccine con Pollo Alla Padella. It was by far the best pasta I have ever tasted.
- Elaine Lehman, Sandy Springs
A: The management at La Grotta was happy to send the recipe. At La Grotta's Ravinia location this dish is made with sauteed chicken and spinach. At La Grotta's Buckhead restaurant, grilled chicken and porcini mushrooms are the featured components.
Hands on time: 15 minutes Total time: 35 minutes Serves: 6
Ingredients:
-
1 pound fettuccine
2 tablespoons butter
3 boneless, skinless chicken breasts
1/2 cup bleached all-purpose flour
3 tablespoons extra-virgin olive oil
3 cloves garlic, sliced lengthwise
4 Roma tomatoes, peeled, seeded and chopped
1 cup low-sodium chicken stock
1 cup (2 sticks) unsalted butter
1/2 cup fresh Parmesan cheese
1/4 pound spinach
Salt and pepper to taste
Instructions:
Prepare pasta according to package directions and set aside.
Meanwhile, in a medium saute pan over medium heat, melt 2 tablespoons butter. Lightly "dust" chicken breasts in flour and cook for 5 to 10 minutes, turning regularly. Remove chicken from the pan and set aside to cool. When cool enough to handle, slice into strips and reserve.
In a large saute pan, heat oil. Add garlic and saute until softened. Add tomatoes and chicken stock. Bring to a boil and cook for 4 to 5 minutes, until partially reduced. Reduce the heat to low and melt butter. Add the reserved chicken and fettuccine, Parmesan and spinach and toss gently to combine. When spinach has wilted, add salt and pepper to taste and serve immediately.
Meanwhile, in a medium saute pan over medium heat, melt 2 tablespoons butter. Lightly "dust" chicken breasts in flour and cook for 5 to 10 minutes, turning regularly. Remove chicken from the pan and set aside to cool. When cool enough to handle, slice into strips and reserve.
In a large saute pan, heat oil. Add garlic and saute until softened. Add tomatoes and chicken stock. Bring to a boil and cook for 4 to 5 minutes, until partially reduced. Reduce the heat to low and melt butter. Add the reserved chicken and fettuccine, Parmesan and spinach and toss gently to combine. When spinach has wilted, add salt and pepper to taste and serve immediately.
Notes:
The chef recommends prepping the ingredients beforehand. Instead of having three pans cooking at once, prepare the chicken and pasta earlier and combine everything just before serving.
Nutrition:
Per serving: 808 calories (percent of calories from fat, 51), 30 grams protein, 70 grams carbohydrates, 4 grams fiber, 46 grams fat, 131 milligrams cholesterol, 319 milligrams sodium.
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