I love the food at Olive Garden but, I can't always afford it. So, I like to make my own versions at home. This is my version of their dish "Chicken Vino Blanco."
Prepare Fettuccine pasta as directed, reserving 2 cups of the water before draining.
Meanwhile, in a ziplock baggie, combine 1/2 cup flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Seal and shake to blend. Place chicken breasts in the flour mixture. Seal the bag and shake well to coat the chicken.
In a large non-stick skillet over medium-high heat, add the oil. Place the chicken in the pan and fry it on both sides until golden brown and completely cooked. Remove from the pan and set aside.
Add butter, yellow onion and garlic to the oil remaining in the pan. Cook until the onion is translucent, about 2-3 minutes. Add 1/4 cup of the remaining flour to the pan and whisk to combine. Add the heavy cream, True Lemon Crystals (or juice), chicken broth, Parmesan Romano cheese, salt, and pepper to taste. Whisk until mixture is smooth. Add enough pasta water to create a sauce.
Add the cooked pasta, half of the green onions, and half of the tomatoes; stir to combine. Return the chicken to the skillet and allow it to warm. Sprinkle remaining green onions and tomatoes over the top of the skillet mixture. Serve hot.
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Serving Size: 1 Serving (974g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1843 | ||
Calories from Fat: 814 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 90.5g | 121 % | |
Saturated Fat 30.1g | 151 % | |
Monounsaturated Fat 35.7g | ||
Polyunsanturated Fat 17g | ||
Cholesterol 603.1mg | 186 % | |
Sodium 589.3mg | 20 % | |
Potassium 2017.8mg | 53 % | |
Total Carbohydrate 87.1g | 26 % | |
Dietary Fiber 2.1g | 9 % | |
Sugars, other 85g | ||
Protein 161.3g | 230 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1843
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