Four Ways to Make Fettuccine

Shrimp Fajita Fettuccine

INGREDIENTS:

  • 2 tablespoons olive oil
  • 1 pound shrimp, peeled and deveined
  • 3 bell peppers, sliced
  • 1 onion, sliced
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 2 teaspoons salt
  • 12 ounces cooked fettucine
  • 1 cup pepper jack, shredded

Directions:

Heat oil in a pot over high heat.
Cook the shrimp until pink, then remove from pan.  Next add onions, peppers, cumin, chili powder, cooking until peppers and onions start to soften slightly. Add the fettuccine and pepper jack, stirring until evenly combined and cheese is melted.

Creamy Mushroom Chicken Fettuccine

INGREDIENTS:

  • 3 tablespoons olive oil
  • 2 chicken breasts, sliced thinly into strips
  • 1 onion, sliced
  • 2 cups mushrooms, sliced
  • 2 cloves garlic, minced
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 2 cups heavy cream
  • ¼ cup parsley, chopped
  • 12 ounces cooked fettuccine

Directions:

Heat oil in a pot over high heat.
Add the chicken and let it brown in the pan, cook until no pink is showing. Add the mushrooms, onions, garlic, salt, and pepper, cooking until mushrooms are slightly browned and onions are translucent and soft. Add the heavy cream and parsley, stirring until evenly mixed. Add the fettuccine and stir until the pasta is evenly coated.

Tomato Broccoli Pesto Fettuccine

INGREDIENTS:

  • 3 tablespoons olive oil
  • 2 cups broccoli
  • 1 cup cherry tomatoes, halved
  • 1 cup pesto
  • 12 ounces cooked fettuccine
  • ½ cup parmesan, grated
  • 2 teaspoons salt
  • 2 teaspoons pepper

Directions:

In a pot over high heat, cook the broccoli for about 2-3 minutes. Add the tomatoes and pesto, cooking until tomatoes are softening. Add the fettuccine, parmesan, salt, and pepper, stirring until evenly combined.

Chicken Bacon Florentine Fettuccine

INGREDIENTS:

  • 2 tablespoons olive oil
  • 2 chicken breasts, sliced thinly into strips
  • 5 ounces spinach
  • 1 cup tomatoes, diced
  • 8 strips bacon, cooked and finely chopped
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 2 cups milk
  • 12 ounces cooked fettuccine
  • 1 cup parmesan, shredded

Directions:

Heat the oil in a pot over high heat. Cook the chicken and let it brown a bit until until no pink is showing. Add the spinach, tomatoes, bacon, salt, and pepper, stirring until spinach is wilted. Pour in the milk and bring to a boil. Add the fettuccine, stirring until milk has reduced enough that it coats the pasta. Sprinkle in the parmesan, mixing until the cheese is melted.

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