Speedy Italian Chicken & Fettuccine

Ingredients

• 2 (about 8 oz) chicken thighs boneless skinless

  Substitute: Chicken breast (will cook faster)

• 4 oz fettuccine pasta

  Substitute: Spaghetti or linguine

• 1 cup canned crushed tomatoe

  Substitute: Fresh diced tomatoes (about 2 medium)

• 1/4 medium, chopped onion

  Substitute: 1 tbsp onion powder

• 2 cloves, minced garlic

  Substitute: 1/2 tsp garlic powder

• 2 tbsp olive oil

  Substitute: Vegetable oil

• 1/2 tsp dried basil

  Substitute: 1 tbsp fresh basil, chopped

• 2 tbsp, grated parmesan cheese

  Substitute: Pecorino Romano cheese

• 1/4 tsp salt
• 1/4 tsp black pepper

Equipment Needed

• • Large skillet
• • Large pot
• • Chef's knife
• • Cutting board
• • Tongs

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente (firm to the bite).

   ⏱️ 10-12 minutes

   Technique: boiling

2. 2

   While the pasta is cooking, heat 1 tbsp olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt and pepper.

   ⏱️ 2 minutes

   Technique: heating

3. 3

   Sear (cook the surface quickly at high heat) the chicken thighs for 3-4 minutes per side, until golden brown and cooked through. Remove from the skillet and set aside.

   ⏱️ 6-8 minutes

   Technique: searing

4. 4

   In the same skillet, add the remaining 1 tbsp olive oil. Add the chopped onion and cook until softened, about 3 minutes.

   ⏱️ 3 minutes

   Technique: sautéing

5. 5

   Add the minced garlic and cook for 30 seconds until fragrant (releasing aroma). Be careful not to burn it.

   ⏱️ 30 seconds

   Technique: sautéing

6. 6

   Pour in the crushed tomatoes and stir in the dried basil. Bring to a simmer (gentle bubbling) and cook for 5 minutes, stirring occasionally.

   ⏱️ 5 minutes

   Technique: simmering

7. 7

   Slice the cooked chicken thighs into bite-sized pieces and add them back to the skillet with the tomato sauce.

   ⏱️ 2 minutes

   Technique: combining

8. 8

   Drain the cooked fettuccine and add it to the skillet with the chicken and tomato sauce. Toss (gently mix) to coat evenly.

   ⏱️ 1 minute

   Technique: tossing

9. 9

   Serve immediately, garnished with grated Parmesan cheese.

   ⏱️ 1 minute

   Technique: plating