Chicken Steak Fettuccine was inspired by my love for Chinese and Italian food. I have crazy cravings lately, maybe its from being in lockdown and working from home. This pandemic has taught me to make more of my restaurant favourites at home. It’s still good to eat out occasionally and support local business but cooking at home is a great way to save some money. Have you ever had chicken steak from your local Chinese restaurant? It’s absolutely yummy. Its a delicious piece of chicken that’s flattened, breaded deep fried and cut to little strips. My favourite type of pasta is anything creamy so I am a big fan of Fettuccine Alfredo. With my efforts to eat out less I feel I had no choice but to make this at home for myself.
How to make Chicken Steak Fettuccine?
Chicken Steak Fettuccine promises the best of both worlds with just a few key ingredients. So simple yet packed with great flavour. I used a kitchen mallet to tenderize the chicken breast, creating a wide, flat piece of chicken. This makes it easier to cook, cut and absorb flavour. My favourite bread crumbs is Roland’s Panko breadcrumbs, more specifically the Italian herb. I just love the flavour and it works well for all my recipes that require it. A must have is a good heavy cream and the right cheese. I went with an Italian shredded cheese blend that had parmesan and mozzarella, you can pick what works for you. Always have your trust spices such as salt, pepper and a few herbs. Last but not least the pasta, it is the star of the show.
This recipe is great at anytime of the week. Its very quick to make and delicious for everyone in the family. It also a great date night option with little fuss but will pair great with wine. I made this recipe on a Sunday which was way outside the normal. We have a diverse culture so to be fair it is probably normal to have a mixture of different foods on Sunday that represents that. I would say go with your mood and your cravings because the tummy knows what it wants. Its great for the family or just you.
So lets get cooking!
Chicken Steak Fettuccine. For the Love of Pasta.
Course: EntréeDifficulty: Easy2
servings20
minutes20
minutesIngredients
Fettuccine pasta 3oz
Heavy Cream, 200ml
Italian Blend Shredded Cheese
Butter 1tbsp. (Pantry Item)
Flour 1/2 cup (Pantry Item)
Bread Crumbs 1/2 cup (Pantry Item)
All purpose seasoning 1 1/2 tsp. (Pantry Item)
Oil, 1 cup (Pantry Item)
Milk, 1/4 cup (Pantry Item)
Garlic Powder,1 tsp. (Pantry Item)
Pepper Flakes 1/8 tsp. (Pantry Item)
2 Chicken Breast, boneless, skinless
Garlic Salt, 1/2 tsp. (Pantry Item)
Paprika, 1/2 tsp. (Pantry Item)
1 Egg whisked (Pantry Item)
Onion powder, 1/2 tsp. (Pantry Item)
Directions
- Cook Pasta according to package instructions, drain and set aside.
- Using a kitchen mallet or something heavy tenderize the chicken breast making it flat and wider. Season with paprika, onion powder, 1/2 tsp. garlic powder, 3/4 tsp. salt and 1 tsp. all purpose.
- In a shallow plate add flour and season with remaining salt and all purpose. In a separate plate add bread crumbs. In a bowl whisk the eggs and set aside.
- Heat oil on medium to high in a deep pot. Dip chicken in flour, shaking off any excess, then dip in egg mixture and then coat in breadcrumbs.
- Cook 1 breast at a time (depending on the size of your pot) 4minutes on each side or until cooked through and golden brown. Let rest on paper towels.
- In a large sauce pan on medium heat add butter, heavy cream and milk. When warm add cheese and mix until thick and creamy. Season with garlic powder, salt and pepper.
- Add pasta to the pot and toss coating thoroughly. Transfer to a plate immediately.
- Cut chicken breast to strips and top the pasta.
- Serve hot. Enjoy.
Price Range: $2,500 JMD. (Price range based on type of supermarket, brand and season. Does not include Pantry Items and tax)
Eating in can be easy on the pocket yet just as fun and tasty as dining out. Enjoy!
Brawta: Fettuccine, cheese, chicken. (Non pantry ingredients that are leftovers for future use.)