Goose and I have a small herb garden in our back yard that we enjoy harvesting from on occasion. Through the winter, the one thing that has continued to grow and multiply has been cilantro. It has been growing out our ears. As a result I’ve been on the fresh cilantro recipe search and tried quite a few…some to our liking and others…not so much. The recipe below is one of my favorites.
Most of the time you think of cilantro in conjunction with a Mexican dish but in this case it is used as an Italian additive which provides a great change of pace. In addition, this recipe is quick to put together and serves quite a feast without much effort. Try it and let me know what you think. All I can really say about it is that you might just find yourself saying, “that is totally not what I expected” but in a good way. Enjoy!
Cilantro Chicken Fettuccine
Course: Main Course
- 3 lbs. chicken breast,
- 1 1⁄2 c. Parmesan cheese grated
- 2 cloves garlic minced
- 1⁄4 c. margarine
- 1 1⁄4 c. fresh cilantro chopped
- 1 c. olive oil
- 1 box fettuccine noodles
- 1 3⁄4 c. almond slivers
- 1. Boil the chicken breast in water until cooked through, approximately 20 minutes. Remove chicken from water and shred (I highly recommend using a stand electric mixer to shred your chicken–it’s so easy!).
- 2. Boil fettuccine noodles in the leftover chicken water until cooked, approximately 10 minutes. Drain.
- 3. Blend the Parmesan cheese, garlic, margarine, fresh cilantro and olive in a food processor or blender.
- 4. Combine the shredded chicken, noodles, and sauce in a large bowl. Garnish with extra cilantro and Parmesan cheese, if desired, and serve.