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Chicken Fettuccine with Sherbet Sauce Recipe

Ingredients

1/2 cup all-purpose flour

3/4 cup chicken bouillon granules

1/4 cup olive oil

1/2 teaspoon salt

1/8 teaspoon white pepper

1 teaspoon dried tarragon

1 tablespoon dried basil

1 teaspoon dried oregano

1 teaspoon dried basil drizzled over fettuccine

Directions

In a large bowl, mix flour, bouillon, olive oil, salt, pepper, tarragon, basil, oregano, basil and oregano.

Heat 1-1/2 tablespoons olive oil in a shallow dish or bowl, and lightly brush fettuccine with olive oil.

Dab fettuccine with flour mixture and pat with fork. Place onto fettuccine and cover with foil. Cover and refrigerate at least 1 hour. Serve with lemon-lime fettuccine sauce and lemon-lime fettuccine sauce.

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******Jam Batchar writes:

⭐ ⭐ ⭐ ⭐ ⭐

If I could give more stars, I would! This recipe is by far the easiest trick to make. I like how it is really subtle but still grabs your attention. Simple and effortless. Does enough to entice but not overpower. Common sub recipes will have you dip your dough in a thick cream and sprinkle over before rolling. I have seen people increase the flour to 1/2 tsp and they say it makes the dough rise faster. This is viable but I did have a young child and I did not want to sacrifice the dough and risk it falling apart. I will keep this recipe in my repertoire.
Recipe generated 2020-01-21 15:24:07 | 0 fresh recipes left | Github | Twitter