|
| |
|
|
- Fettuccine with Chicken and Bell Pepper Cream Sauce
- (Fettuccine con Pollo e Salsa di Peperone)
-
|
-
- Ingredients:
-
12 ounces skinless boneless 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 dried crushed red pepper
1 and 1/2 cups whipping cream
1 cup chicken stock or chicken broth
3 tablespoons thinly sliced fresh basil
1/4 cup finely grated Parmigiano cheese
8 ounces fettuccine pasta
Additional grated Parmigiano cheese
Directions:
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 chicken to plate.
-
- Add green and red bell peppers and onion 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 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 1/4 cup grated Parmigiano cheese to sauce, stirring to incorporate.
-
- Season sauce to taste with salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until 'al dente'.
-
- Drain and return to pot.
-
- Add sauce and toss to coat.
-
- Serve, passing additional Parmigiano cheese separately. Makes 4 first-course servings.
-
- That's it!
|
- Free Newsletter!
-
- The weekly newsletter
provides hard to find Sicilian and Italian recipes, holiday specials,
the latest updates on our company, special "members only" offers
and much more.
-
|
|
| |
 
-
"Updated weekly!"
- Need More Recipes?
Sign up for more recipes from our Italian affiliates:
- Oregano From Italy
|
-
|
