Balsamic Chicken With Fettucine
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 14 ingredients
- 2 ts Olive oil
- 1 pk Fresh fettucine, cooked and drained (9-10 oz)
- 3 Garlic cloves, minced or pressed
- 1 tb All-purpose flour
- 1 ts Cornstarch
- 1/4 c Balsamic or red wine vinegar
- 1/2 c Beef broth
- Cut
- 4 Chicken breast halves, skinned and boned
- Freshly ground pepper
- 1/2 oz Dried porcine mushrooms
- 1 tb Cold water
- 1/2 c Dry red wine
- 3 sm Pear-shaped Roma tomatoes, chopped
Possible health benefits
General information, not medical advice.
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Bell pepper
High in vitamin C · 83 mg per 100 g, 103% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims
- Vitamin C contributes to normal collagen formation for the normal function of gums.
- Vitamin C contributes to normal collagen formation for the normal function of skin.
- Vitamin C contributes to normal collagen formation for the normal function of teeth.
- Vitamin C contributes to normal energy-yielding metabolism.
- Vitamin C contributes to normal functioning of the nervous system.
- Vitamin C contributes to normal psychological function.
- Vitamin C contributes to the normal function of the immune system.
- Vitamin C contributes to the protection of cells from oxidative stress.
- Vitamin C contributes to the reduction of tiredness and fatigue.
- Vitamin C contributes to the regeneration of the reduced form of vitamin E.
- Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
High in protein · 1.7 g per 100 g, 25% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Source of vitamin B6 · 0.4 mg per 100 g, 26% of the reference intake per 100 g
- Vitamin B6 contributes to normal cysteine synthesis.
- Vitamin B6 contributes to normal energy-yielding metabolism.
- Vitamin B6 contributes to normal functioning of the nervous system.
7 more authorised claims
- Vitamin B6 contributes to normal homocysteine metabolism.
- Vitamin B6 contributes to normal protein and glycogen metabolism.
- Vitamin B6 contributes to normal psychological function.
- Vitamin B6 contributes to normal red blood cell formation.
- Vitamin B6 contributes to the normal function of the immune system.
- Vitamin B6 contributes to the reduction of tiredness and fatigue.
- Vitamin B6 contributes to the regulation of hormonal activity.
Vitamin B6 is a vitamin that is naturally present in many foods. The body needs vitamin B6 for more than 100 enzyme reactions involved in metabolism. NIH fact sheet
Nutrients per 100 g of “Pepper, banana, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- From Sunset Books "Low-Fat Cookbook."
- Soak mushrooms in hot water to cover until soft (about 20 minutes); drain, reserving 1/2 cup of the liquid. Rinse mushrooms and cut off tough mushroom stems.
- Rinse chicken; pat dry. Sprinkle with pepper; dust with flour. Heat oil in wide non-stick frying pan over medium-high heat. Add chicken; cook, turning once until well browned on both sides. Lift chicken from pan; set aside. Add garlic, tomatoes, and mushrooms to pan; stir for 1 minute. Add reserved 1/2 cup mushroom liquid, broth, wine and 3 tablespoons of vinegar. Boil for 3 minutes; remove from heat.
- Bland cornstarch and water; stir into sauce in pan. Return chicken to pan, spooning sauce over it. Return to medium-low heat, cover and cook until meat in thickest part is no longer pink (about 10-12 minutes). Stir remaining 1 tablespoon vinegar into sauce. Pour fettucine onto a warm deep platter; top with chicken and sauce.
- Nutritional analysis per serving: 339 calories; 4.41 grams total fat; 68.1 milligrams cholesterol; 181 milligrams sodium; 13% of calories from fat.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife
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Cutting board
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Wooden spoon
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Colander