Fettucine With Chicken and Bell Pepper Cream Sauce |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From the Cove Point Lodge in Beaver Bay, MN. This sounds great. Ingredients:
12 ounces boneless skinless chicken thighs |
1 tablespoon butter |
1 large green bell pepper, thinly sliced |
1 red bell pepper, thinly sliced |
1 small red onion, thinly sliced |
2 garlic cloves, minced |
1/2 teaspoon crushed red pepper flakes |
1 1/2 cups whipping cream |
1 cup chicken stock |
3 tablespoons fresh basil, thinly sliced |
1/4 cup parmesan cheese, grated |
8 ounces fettuccine |
parmesan cheese |
Directions:
1. Sprinkle chicken with salt and pepper.
2. Melt butter in heavy large skillet over medium-high heat.
3. Add chicken and cook until brown on both sides, about 5 minutes.
4. Transfer chicken to plate.
5. Add green and red bell peppers and onion to same skillet and saute until crisp-tender, about 5 minutes.
6. Add minced garlic and crushed red pepper to skillet and saute 4 minutes.
7. Add whipping cream and chicken stock.
8. Simmer until sauce thickens slightly, about 8 minutes.
9. Cut chicken into strips and add to sauce.
10. Simmer until chicken is cooked through, about 2 minutes.
11. Add basil and 1/4 cup grated Parmesan cheese to sauce, stirring to incorporate.
12. Season sauce to taste with salt and pepper.
13. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite.
14. Drain and return to pot.
15. Add sauce and toss to coat.
16. Serve, passing additional Parmesan separately.
17. Makes 4 first-course servings.
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