Tool 2 chicken breasts, sprinkled with salt, pepper and paprika to taste. Melt butter over medium heat. Brown chicken breasts on both sides in butter, then add chicken broth, cover and simmer over medium heat until done.
in a 5 quart kettle bring 4 quarts salted water to a boil for pasta.
In a blender or food processor blend remaining ingredients until smooth and transfer to top of a double boiler or a metal bowl set over a saucepan of barely simmering water. Heat sauce, stirring constantly, until and instant-read thermometer registers 140 and remove top of double boiler of bowl from heat.
Add pasta to a boiling water and boil until al dente. Reserve 1/4 cup of pasta coooking water and drain pasta in a colander. Return pasta to kettle and add sauce and reserved cooking waer, tossing gently until combined well. Slice chicken and arrange on top of fetucine and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (243g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 56 (19%)|
|Amt Per Serving||% DV|
|Total Fat 6.2g||8 %|
|Saturated Fat 2.9g||14 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 70.4mg||22 %|
|Sodium 573.5mg||20 %|
|Potassium 272.5mg||7 %|
|Total Carbohydrate 44.7g||13 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 44.7g|
|Protein 16.4g||23 %|
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Calories per serving: 302
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