Chicken & Fresh Basil Fettuccine with Creamy Tomato Sauce

Chicken & Fresh Basil Fettuccine

with Creamy Tomato Sauce

Group Created with Sketch. 35 min
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 730 Cals/serving

There are few things more satisfying and comforting than a bowl of fresh pasta. Here, our fettuccine comes infused with the subtle, sweet notes of basil, lending the herb’s flavor to every bite. We’re coating the soft ribbons in a hearty and well-balanced sauce of chicken, seasonal tomatoes (accented by the concentrated tang of tomato paste) and a little crème fraîche, for a dish that’s as sophisticated as it is easy to prepare.

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and mince the garlic. Peel and small dice the onion. Core and small dice the tomatoes; transfer to a bowl and season with salt. Pick the parsley leaves off the stems; discard the stems and finely chop the leaves.

Cook the chicken:

2 Cook the chicken:


In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the ground chicken; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 3 to 4 minutes, or until browned and cooked through.

Start the sauce:
3 Start the sauce:

Add the garlic and onion to the pan; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened. Add the tomato paste and cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant.

Finish the sauce:
4 Finish the sauce:

To the pan, add the tomatoes, 1 cup of water and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Heat to simmering on high. Once simmering, reduce the heat to medium and cook, stirring occasionally and scraping up any browned bits (or fond) from the bottom of the pan, 8 to 10 minutes, or until thickened and saucy.

Cook the pasta:
5 Cook the pasta:

Once the sauce has cooked for 4 to 5 minutes, using your hands, carefully separate the strands of the pasta; add to the pot of boiling water. Cook 2 to 3 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.

Finish the pasta & plate your dish:
6 Finish the pasta & plate your dish:

Add the cooked pasta, crème fraîche, all but a pinch of the parsley and half the reserved pasta cooking water to the pan of sauce. Cook, stirring vigorously to coat the pasta, 1 to 2 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Season with salt and pepper to taste. Divide between 2 dishes. Garnish with the cheese and remaining parsley. Enjoy!

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1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and mince the garlic. Peel and small dice the onion. Core and small dice the tomatoes; transfer to a bowl and season with salt. Pick the parsley leaves off the stems; discard the stems and finely chop the leaves.

2 Cook the chicken:


In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the ground chicken; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 3 to 4 minutes, or until browned and cooked through.

Cook the chicken:

Start the sauce:
3 Start the sauce:

Add the garlic and onion to the pan; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened. Add the tomato paste and cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant.

4 Finish the sauce:

To the pan, add the tomatoes, 1 cup of water and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Heat to simmering on high. Once simmering, reduce the heat to medium and cook, stirring occasionally and scraping up any browned bits (or fond) from the bottom of the pan, 8 to 10 minutes, or until thickened and saucy.

Finish the sauce:
5 Cook the pasta:

Once the sauce has cooked for 4 to 5 minutes, using your hands, carefully separate the strands of the pasta; add to the pot of boiling water. Cook 2 to 3 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.

6 Finish the pasta & plate your dish:

Add the cooked pasta, crème fraîche, all but a pinch of the parsley and half the reserved pasta cooking water to the pan of sauce. Cook, stirring vigorously to coat the pasta, 1 to 2 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Season with salt and pepper to taste. Divide between 2 dishes. Garnish with the cheese and remaining parsley. Enjoy!