Chicken Tetrazzini

 photo credit: http://www.marthastewart.com

Chicken Tetrazzini

original recipe: http://www.marthastewart.com/343648/chicken-tetrazzini

Ingredients:

• Coarse salt and ground pepper
• 6 tablespoons butter
• 1 pound white mushrooms, trimmed and sliced 1/4 inch thick
• 1/2 cup all-purpose flour
• 3 cups milk
• 1 can (14.5 ounces) reduced-sodium chicken broth
• 3/4 cup dry white wine
• 3 cups grated Parmesan cheese
• 1/2 teaspoon dried thyme leaves
• 1 pound linguine, broken in half
• 1 rotisserie chicken, skin removed, meat shredded (about 4 cups)
• 1 package (10 ounces) frozen peas, thawed and drained

Instructions:

Preheat oven to 400. Bring a large pot of salted water to a boil (for pasta). In a large saucepan, melt 2 tablespoons butter over high heat. Add mushrooms, and season with salt and pepper. Cook, tossing frequently, until tender and browned, 8 to 10 minutes. Transfer to a bowl, and set aside.

Make sauce: In same saucepan, melt remaining 4 tablespoons butter over medium heat. Add flour; cook, whisking, about 1 minute. Whisking constantly, gradually add milk, broth, and wine. Bring to a boil; reduce to a simmer, and add 2 cups Parmesan and thyme. Season with salt and pepper.

Cook pasta 2 minutes less than package instructions for al dente; drain and return to pot. Add sauce, chicken, peas, and mushrooms. Toss well to combine. Divide between two shallow 2-quart baking dishes; sprinkle with remaining Parmesan. Freeze (see below) or bake until browned, about 30 minutes. Let stand 10 minutes before serving.

Chicken Fettuccine with Pesto Cream Sauce

 photo credit: http://www.marthastewart.com

Chicken Fettuccine with Pesto Cream Sauce

original recipe: http://www.marthastewart.com/344301/chicken-fettuccine-with-pesto-cream-sauc

Ingredients:

• 3 boneless, skinless chicken breast halves (6 to 8 ounces each)
• Coarse salt and ground pepper
• 1 tablespoon olive oil
• 1/2 pound fettuccine
• 4 cubes (1/2 cup) frozen Basil Pesto
• 1/4 cup heavy cream

Instructions:

Place chicken breasts between two pieces of plastic wrap. With a meat mallet or heavy skillet, pound chicken to an even 3/4-inch thickness. Season with salt and pepper.

Heat the oil in a large nonstick skillet; cook the chicken until golden brown and cooked through, 3 to 4 minutes per side. Slice each piece across the grain into 4 or 5 strips; cover to keep warm.

Meanwhile, cook pasta according to package instructions. Reserve 1/4 cup cooking water. Drain pasta and return to pot.

In a small saucepan, heat pesto over low until liquefied. Stir in cream; heat until warm. Toss pasta with reserved cooking water and half the sauce. Divide among shallow bowls; top with chicken. Drizzle with remaining sauce.

Sauteed Chicken with Herbed Soba

 photo credit: http://www.marthastewart.com

Sauteed Chicken with Herbed Soba

original recipe: http://www.marthastewart.com/316177/sauteed-chicken-with-herbed-soba

Ingredients:

• 4 scallions, thinly sliced
• 1 cup packed fresh cilantro leaves, plus more for garnish
• 1 cup fresh parsley
• 1 garlic clove, chopped
• 1 teaspoon peeled and minced fresh ginger
• 1/4 cup rice vinegar
• 2 tablespoons vegetable oil
• 12 ounces chicken cutlets
• 1/8 teaspoon cayenne pepper
• Coarse salt and ground pepper
• 1 package (8.8 ounces) soba (Japanese buckwheat noodles)

Instructions:

In a food processor, finely chop scallions, cilantro, parsley, garlic, and ginger with vinegar and 1 tablespoon oil. Transfer to a bowl.

In a large skillet, heat 1 tablespoon oil over medium-high. Season chicken with cayenne, salt, and pepper. Working in batches, cook, turning once, until opaque throughout, 4 to 5 minutes. Transfer chicken to a cutting board; let cool 5 minutes, and thinly slice.

Cook soba according to package instructions. Drain; toss with herb mixture. Serve chicken with soba; garnish with cilantro.