Fettuccine With Venetian Chicken Sauce - cooking recipe

Ingredients

2 cups chicken stock or 2 cups chicken broth
8 ounces boneless skinless chicken breasts
6 tablespoons unsalted butter
1 garlic clove, finely chopped
1 cup finely chopped carrot
1/4 teaspoon sea salt
1 cup tomato juice, preferably organic
1 lb dry fettuccine
freshly grated parmigiano-reggiano cheese

Preparation

In a saucepan, bring chicken stock to a boil.
Meanwhile, cut the chicken breasts into lengthwise strips about the width of a finger; drop the strips into the boiling stock.
Cover and bring to a boil; decrease heat and simmer for 4 minutes.
Remove the cover and set aside, allowing the chicken to cool in the liquid.
When cool, transfer chicken to a cutting board and reheat the stock.
Meanwhile, melt 1 tablespoon of the butter in another large saucepan.
Stir in the garlic and cook over low heat until the garlic becomes golden.
Add 1 cup water to prevent the garlic from browning; stir to combine.
Add in carrots and salt; cook over moderate heat, stirring frequently, until the mixture is nearly dry with just a bit of water left.
Be vigilant and stir constantly toward the end of this step to be sure the carrots do not brown at all.
Add the hot stock and tomato juice; cover and bring to a boil; decrease heat, set the cover ajar, and simmer gently for 35 minutes or until the carrots are very soft.
Puree with an immersion blender until you have a smooth puree; set aside.
Cut the chicken strips lengthwise into 1/8-inch thick slices, then cut across to make 1/8 inch dice; add the chicken to the sauce and reheat gently.
Bring a large pot of water to a boil; generously salt the water and add in the fettuccine.
Cook, stirring often, until al dente; drain the pasta and transfer to a heated platter or shallow gratin dish.
Toss with the remaining butter and fold enough sauce to coat the noodles generously.
Sprinkle with Parmigiano-Reggiano; serve immediately; pass more cheese at the table.