Fried Chicken Asiago W Artichoke Fettuccine Recipe

Name: Fried Chicken Asiago W Artichoke Fettuccine
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: Serves 1 or more
Ingredients: Chicken Breasts; 1 cup all-purpose flour; 1 1/2 cups grated Asiago cheese; 2 large eggs; Vegetable Oil; 14 oz canned artichoke hearts (drained and chopped); 1/2 cup chopped shallots; 2 cloves minced garlic; Sliced Mushrooms; 2% Low Fat Milk; 1/2 cup heavy cream; Fettuccine

Indulge in a culinary fusion masterpiece! This recipe elevates classic fried chicken with a luxurious Asiago cheese crust, then pairs it perfectly with creamy artichoke fettuccine. A delightful blend of Southern comfort food and upscale Italian flavors, this dish is sure to impress. Get ready for a taste explosion!

Prep Time 20 mins

Cook Time 55 mins

Calories 1193.9 kcal

Protein 88g

Rating 5.0 (1 Reviews)

Fried Chicken Asiago W Artichoke Fettuccine

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Fried Chicken Asiago W Artichoke Fettuccine

Chicken Breasts
1 cup all-purpose flour
1 1/2 cups grated Asiago cheese
2 large eggs
Vegetable Oil
14 oz canned artichoke hearts (drained and chopped)
1/2 cup chopped shallots
2 cloves minced garlic
Sliced Mushrooms
2% Low Fat Milk
1/2 cup heavy cream
Fettuccine

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How to Make Fried Chicken Asiago W Artichoke Fettuccine

**Sauce Instructions:**
In a medium saucepan, sauté 1/2 cup chopped shallots, 2 cloves minced garlic, and 8 oz sliced mushrooms over medium heat until softened (about 4 minutes).
Add 14 oz canned artichoke hearts (drained and chopped), 1/2 cup grated Asiago cheese, 1/2 cup 2% milk, and 1/2 cup heavy cream.
Reduce heat to low and simmer for 15 minutes, stirring occasionally, until sauce has thickened.
**Noodle Instructions:**
Cook 1 lb fettuccine according to package directions until al dente. Drain and set aside.
Add cooked fettuccine to the artichoke sauce and toss to coat.
**Chicken Instructions:**
Gently pound 4 boneless, skinless chicken breasts to 1/4-inch thickness.
Cut each breast into 4-6 even pieces.
In a shallow dish, whisk together 1 cup all-purpose flour and 1 cup grated Asiago cheese.
In a separate shallow dish, beat 2 large eggs.
Heat 2 inches of vegetable oil in a large skillet over medium-high heat (about 350°F).
Dip each chicken piece into the egg, then dredge in the Asiago flour mixture, ensuring it's fully coated.
Carefully place chicken pieces in the hot oil, frying 3-4 pieces at a time to avoid overcrowding.
Fry for 5-7 minutes per side, or until the chicken is cooked through and the cheese crust is golden brown and crispy.
Remove chicken from skillet and place on a wire rack to drain excess oil.
**Assembly:**
Serve the fried chicken over the creamy artichoke fettuccine. Garnish with extra Asiago cheese and fresh parsley (optional).