Orange Marinated Chicken-Fennel over Fettucini, with Orange Cream Sauce
February 21, 2010
This was a fun pasta dish that I made in an effort to experiment with the orange infused olive oil that my sister gave me as a gift. I happen to like creamy sauces, so to my chicken broth, white wine, orange juice, and orange zest, I added 1/4 cup of cream mixed with corn starch. It was really, really good! If cream is too rich for your taste buds, you can add the corn starch as a last step, to thicken your sauce. I picked fennel as one of my vegies in this recipe, which provided a nice compliment to the sweet onion, and all the fresh orange goodness that was going on with this delicious, lip-smacking pasta….please enjoy!
For more recipes that include an orange marinade, click here.
- 1 lb. chicken tenders cut into 2-inch pieces
- 3 oz. Orange infused olive oil
- Zest from 1 orange, divided in half
- Juice from 1 orange, divided in half
- Salt and fresh cracked pepper
- 6 tbsp. olive oil, divided in half
- 1 fennel bulb sliced
- ¼ cup fennel fronds chopped
- 1 sweet yellow onion chopped
- 1 cup chicken broth
- ½ cup white wine
- ¼ cup cream mixed with 2 tbsp. corn starch
- ½ lb. fettucini
In a medium size bowl combine the orange infused olive oil, zest from ½ orange, juice from ½ half orange, salt, and pepper to taste. Place chicken tenders in bowl, stir to combine, and marinate in refrigerator for one hour while you prepare the rest of your ingredients.
Tear off fennel fronds to ¼ cup, chop and set aside. Slice fennel bulb to ¼ inch thickness. Chop sweet onion, combine with fennel bulb slices and set aside. Start a large pot of boiling salted water for the fettucini. Cook your fettucini al dente, and place back into your pot.
Take your chicken out of the refrigerator and let it sit for a few minutes while you heat up a large non stick pan on medium heat with 3 tbsp. olive oil. Sauté marinated chicken on each side for about 3-4 minutes. Your heat should not be too hot. You want a nice golden brown. Remove chicken tenders to a separate plate, cover with foil. To your pan add the remaining 3 tbsp. olive oil, sliced fennel and onion. Sauté until fennel and onion are tender, and almost caramelized. Set aside. To your pan add the chicken stock, and white wine, scraping up all the brown bits. Place your chicken back into your pan, bring to a light boil, cover and simmer on a low heat for about 8 minutes. Remove chicken from pan, add the cream mixed with cornstarch, orange juice, and the remaining orange zest. Bring to a light boil, stirring constantly until slightly thickened. Meanwhile to your fettucini, add the fennel , onion, and chicken, stirring lightly. When your sauce is done pour over the fettucini. Stir to combine completely. Serve into large pasta bowls and sprinkle with reserved fennel fronds.
Serves: 4
Total time: 90 minutes
Related posts:
- Spaghetti with Smoked Turkey Sausage and Artichoke Fennel Sauce
- Orange Marinated Skirt Steak Salad with Crispy Shallots
- Buttermilk Marinated Chicken Tenders
