Fettuccini Pasta Au Poulet Recipe
Fettuccini pasta with diced chicken, peas, and garlic white wine Provencal herbs sauce.
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Ingredients
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Pasta
Chicken and Sauce
Method
Preparing Pasta
Cook the Fettuccini
In a large pot of boiling salted water, cook the fettuccini pasta according to package instructions until al dente. Stir occasionally to prevent sticking.
Drain and Reserve
Once cooked, drain the pasta and reserve about 1 cup of the pasta water. Set aside.
Preparing Chicken and Sauce
Sauté Chicken
In a large skillet, heat the olive oil over medium heat. Add the diced chicken breast and sauté for about 5-7 minutes until golden brown and cooked through.
Deglaze with White Wine
Pour in the white wine to deglaze the pan, scraping up any brown bits. Allow the wine to simmer for about 3-4 minutes until it reduces slightly.
Incorporate Cream and Peas
Stir in the heavy cream and add the frozen peas, letting them cook for about 2-3 minutes until heated through.
Season the Sauce
Add the Provencal herbs, salt, and black pepper. Stir well to combine and let the sauce simmer for another 2 minutes.
Combining Ingredients
Combine Pasta and Sauce
Add the cooked fettuccini pasta directly into the skillet with the sauce. Toss to combine, adding reserved pasta water as needed to reach desired consistency.
Serve
Serve hot, garnished with additional herbs or grated Parmesan cheese if desired.