Fettucini with Browned Butter and Mizithra
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 599.0
- Total Fat: 44.3 g
- Cholesterol: 150.0 mg
- Sodium: 530.4 mg
- Total Carbs: 29.6 g
- Dietary Fiber: 2.0 g
- Protein: 18.6 g
View full nutritional breakdown of Fettucini with Browned Butter and Mizithra calories by ingredient
Introduction
This is a take-off on Spaghetti Factory Recipe, but I added shredded chicken, a very small amount of onion and mushrooms This is a take-off on Spaghetti Factory Recipe, but I added shredded chicken, a very small amount of onion and mushroomsNumber of Servings: 3
Ingredients
-
1 cup, chopped or diced Roasting Chicken, light meat
.4 cup Mushrooms, canned
.1 cup, chopped Onions, raw
0.1 tsp Morton Nature's Season Seanoning Blend (by LADYPAW)
4 oz Barilla Fettucini
1.2 stick Butter, salted
1.6 oz Mizithra Cheese (by AMONTALV)
Tips
You could add basil or parsley for color or even a few sliced cherry tomatoes, but it is great without any of that. Would also be good with shrimp instead of chicken.
Directions
Boil the water and put egg based fettucini noodles in with salt to taste. Use 3 quarts of water for each serving of fettucini according to the box.
In a separate skillet, put thinly sliced onion and about 2 teaspoons of butter on low heat. Season with a little Morton Nature's Seasoning. If the onion is not sweet, add a tiny amount of sugar (less than 1/10 of a teaspoon to keep it from being harsh.)
In a third skillet, brown 1 stick plus 1 tsp of real salted butter. If it is cold when you start, this will take between 6 and 10 minutes. It is done when it starts to froth. Remove from heat and put in a cup to the side.
When pasta is al dente, drain and put the pasta in the butter skillet. Pour the browned butter over the pasta. Add the chicken mixture. Then put shredded mizithra cheese on top. I used about 1.6 ounces.
Serve while piping hot for best results.
Serving Size: Makes 3 dinner sized servings
Number of Servings: 3
Recipe submitted by SparkPeople user LLLYNN2020.
In a separate skillet, put thinly sliced onion and about 2 teaspoons of butter on low heat. Season with a little Morton Nature's Seasoning. If the onion is not sweet, add a tiny amount of sugar (less than 1/10 of a teaspoon to keep it from being harsh.)
In a third skillet, brown 1 stick plus 1 tsp of real salted butter. If it is cold when you start, this will take between 6 and 10 minutes. It is done when it starts to froth. Remove from heat and put in a cup to the side.
When pasta is al dente, drain and put the pasta in the butter skillet. Pour the browned butter over the pasta. Add the chicken mixture. Then put shredded mizithra cheese on top. I used about 1.6 ounces.
Serve while piping hot for best results.
Serving Size: Makes 3 dinner sized servings
Number of Servings: 3
Recipe submitted by SparkPeople user LLLYNN2020.