Fettuccine with Chicken, Herbed Onions, and Nuts in Cream Sauce
Serves 4 to 6
⅓ cup olive oil
2 cloves garlic, minced
2 cups diced onions
Salt and freshly ground pepper to taste
1 teaspoon ground coriander
¼ teaspoon cayenne pepper
1 pound boneless, skinless chicken breasts, cut into short, narrow strips
¾ cup coarsely chopped pecans, toasted
½ cup chopped slivered almonds, toasted
1½ cups heavy cream
1½ cups chicken stock
1 pound fresh fettuccine
¼ cup chopped fresh dill
¼ cup chopped parsley
In a large, deep skillet, heat 3 tablespoons of the olive oil over medium heat. Add the garlic and onions and cook until the onions are translucent, about 7 minutes. Add 1 teaspoon salt and ¼ teaspoon pepper and cook 3 minutes longer. Add the coriander and cayenne and cook 3 minutes. Set aside, (There should be about 1 cup onions.)
In another large, deep skillet, heat 2 tablespoons of the olive oil over medium heat. Add the chicken and sauté, turning frequently, until golden brown. Season with salt, pepper, and cayenne, if desired.
Add the herbed onions to skillet along with the nuts, cream, and broth and simmer 5 or 6 minutes to reduce. The sauce should be creamy, but no too thick. The nuts and fresh pasta will absorb some of the cream.
Meanwhile, in a large pot, bring at least 4 quarts of water to a rolling boil. Add 1 tablespoon of salt. Add pasta and stir to prevent sticking. Fresh pasta will cook in just 1 or 2 minutes, so check for doneness immediately. Cook until al dente. Drain.
Stir the parsley and dill into the sauce. Add the fettuccine and toss completely. Transfer to a warm bowl and serve.