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Fettuccine With Oranges & Watercress

Fettuccine With Oranges & Watercress recipe image
This vibrant pasta dish balances sweet and savory flavors with a glossy orange-teriyaki glaze coating tender chicken strips. The dish is built on a foundation of al dente fettuccine, tossed with crunchy water chestnuts, toasted pecans, and fresh, peppery watercress for added texture and freshness. It&# 226;ÂÂs a light yet satisfying meal that feels both elegant and homey, perfect for a weeknight dinner or a casual brunch. The citrus notes cut through the richness of the sauce, while the nuts add a delightful crunch. ItâÂÂs an easy-to-assemble recipe that delivers big flavor without requiring complex techniques, making it a reliable favorite for any occasion.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 495.0
Description
This vibrant pasta dish balances sweet and savory flavors with a glossy orange-teriyaki glaze coating tender chicken strips. The dish is built on a foundation of al dente fettuccine, tossed with crunchy water chestnuts, toasted pecans, and fresh, peppery watercress for added texture and freshness. It&# 226;ÂÂs a light yet satisfying meal that feels both elegant and homey, perfect for a weeknight dinner or a casual brunch. The citrus notes cut through the richness of the sauce, while the nuts add a delightful crunch. ItâÂÂs an easy-to-assemble recipe that delivers big flavor without requiring complex techniques, making it a reliable favorite for any occasion.
Ingredients
  • 12 ounce Fettuccine, uncooked
  • 12 ounce Boneless chicken breasts
Directions
  1. 1
    Cook the fettuccine according to package directions until al dente; drain and set aside.
  2. 2
    In a medium skillet, stir together the orange juice concentrate, teriyaki sauce, and lime juice.
  3. 3
    Add the chicken breasts to the skillet, cover, and simmer for 4 minutes.
  4. 4
    Turn the chicken, cover, and cook for another 4 minutes or until fully cooked through.
  5. 5
    Remove the chicken to a cutting board and let it cool slightly.
  6. 6
    Add the drained water chestnuts to the remaining sauce in the skillet and bring to a boil, stirring gently.
  7. 7
    Slice the cooked chicken into strips.
  8. 8
    In a large serving bowl, toss the hot pasta with the toasted pecans and coarsely chopped watercress.
  9. 9
    Add the sliced chicken and the orange-water chestnut sauce to the pasta bowl and toss to combine.
  10. 10
    Garnish with orange slices and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 495.0kcal
% Daily Value *
Total Fat 10.8g17%
Saturated Fat 3.0g15%
Cholesterol 255.0mg85%
Sodium 222.0mg10%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 93.0g186%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The original ingredient list in the directions included: 8 oz orange juice concentrate, 5 tbsp teriyaki sauce, 2 tbsp lime juice, 8 oz sliced water chestnuts (drained), 2 bunches watercress (coarsely chopped), 3 tbsp chopped pecans (lightly toasted), and 2 oranges (peeled and sliced into sections) for garnish.

Ensure chicken is cooked to an internal temperature of 165ðF (74ðC) for safety.

Toasting the pecans enhances their flavor; do this in a dry skillet over medium heat for 2-3 minutes until fragrant.

Keywords: fettuccine, chicken, orange, watercress, teriyaki, pasta, pecans, water chestnuts, citrus, italian, main course, weeknight dinner, easy recipe, glazed chicken, fresh herbs, nutty, light meal
Read it online: https://www.chefs-mate.com/recipe/fettuccine-with-oranges-watercress/