Jane's Favorite Tested Recipes
03/16/2008
Last Update
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Jane's Favorite Tested Recipes
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Fettuccine with Chicken and Bell Pepper Cream Sauce
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2 skinless boneless chicken breasts |
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2 tablespoons butter |
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1/2 large green bell pepper, thinly sliced |
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1/2 red bell pepper, thinly sliced |
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1/2 small red onion, thinly sliced |
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1 clove garlic, minced |
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1/4 teaspoon crushed red pepper |
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3/4 cup whipping cream |
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1/2 cup chicken broth |
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1 1/2 tablespoons thinly sliced fresh basil |
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2 tablespoons finely grated Parmesan cheese |
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4 ounces fettuccine |
Sprinkle chicken with salt and pepper. Melt butter in large skillet over medium heat. Add chicken and cook until brown on both sides, about 5 minutes. Transfer to plate and cover.
Add both peppers and onions to same skillet and saute about 5 minutes, or until crisp-tender. Add minced garlic and crushed red pepper to skillet and saute 4 minutes. Add whipping cream and chicken stock. 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 cheese to sauce, stirring to incorporate. Season sauce to taste with salt and pepper.
Meanwhile, cook pasta. Drain and return to pot. Stir into sauce and toss to coat. Serve, passing additional parmesan if desired.
NOTE: This is half the recipe and we had left overs.