Fettucine with Chicken and Bell Pepper Cream Sauce
 
  • 12 oz skinless boneless chicken thighs (I used breasts)
  • 1 tblsp butter
  • 1 green bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 red onion, thinly sliced
  • 2 garlic cloves, minced (I used 3)
  • 1/2 tsp dried crushed red pepper
  • 1 c chicken stock
  • 1 1/2 c whipping cream (I used half and half)
  • 3 tblsp thinly sliced fresh basil (I used more)
  • 1/4 c finely grated Parmesan cheese
  • 8 oz fettucine
  • Cook pasta in large pot of boiling salted water until al dente. Drain.
  • Meanwhile, sprinkle chicken with salt and pepper.
  • Melt butter in heavy large skillet over medium-high heat. Add chicken and cook until brown on both sides, about 5 minutes. Transfer to plate.
  • Add peppers and onions to same skillet and saute until crisp-tender, about 5 minutes.
  • Add minced garlic and crushed red pepper to skillet and saute 4 minutes.
  • Add stock and reduce. Add cream. Simmer until sauce thickens slightly, about 8 minutes.
  • Cut chicken into strips and add to sauce. Simmer until chicken is cooked through, about 2 minutes.
  • Add basil and Parmesan to sauce, stirring to incorporate.
  • Add sauce to pasta and toss to coat.
Source: epicurious.com
recipes.blazingworld.com
© 2024 by Sarah Reitmeier