How to Make the Best Raspberry Vinaigrette Chicken Pasta
? cup of red cooking wine
of soy sauce
Salt and freshly ground black pepper to taste
In a large pot bring water to boil for the fettuccine, following the instruction on the
Salt and pepper your chicken on both sides, to preference.
Place chicken in a large bowl and pour in the red wine and soy sauce to use as a quick
marinade. Also add the thyme and paprika. This will soak into the chicken breast giving it a
beautiful rose color. Recommended 30 minutes or longer.
In a medium sauté pan add your butter, once melted add your chopped shallots, tomatoes,
garlic, and stir until cooked down, then add parsley.
In another pan add olive oil and allow to heat up. Add your chicken to the pan and allow to
sear on both side for about 4-6 minutes depending on the thickness of the breast. Using a meat
thermometer if you have one your goal is to have the chicken reach 160 degrees Fahrenheit.
When Chicken is done cooking, place on cutting board and allow to rest.
In the pan you just cooked the chicken in you will have some dripping and the fat from the chicken,
add the Raspberry Vinaigrette and water to this and bring to a simmer for about 2-4 minutes.
Toss in the shallots, tomato, garlic, and parsley you previously sautéed.
As this mixture is reducing. whisk in the Heavy Cream until thick and creamy. For an additional 2-3
Remember to taste and add salt and pepper as desired.
You can either present dish you can either cut your chicken or leave it whole.
Place your fettuccine on a plate and top with a whole chicken breast then ladle your pan sauce
Slice your chicken and lay over your fettuccine then ladle your sauce over.
Cube or dice your chicken and add it into sauce, and then incorporate it in the pasta and
serve buffet style to your family and friends.
Garnish with chopped parsley, fresh raspberry and walnuts, or chives.