Creamy Red Bell Pepper & Chicken Fettuccine
July 24, 2017
"I usually roast more than one pepper and save them in a Tupperware in the fridge with olive oil and a couple of whole garlic cloves. They are great over pizza, steaks, just plain bread...everything!"
- Serving Size: 1 (240.2 g)
- Calories 582.6
- Total Fat - 22.2 g
- Saturated Fat - 6.3 g
- Cholesterol - 148.7 mg
- Sodium - 221.9 mg
- Total Carbohydrate - 80.4 g
- Dietary Fiber - 8.6 g
- Sugars - 17.2 g
- Protein - 16 g
- Calcium - 37.7 mg
- Iron - 2.7 mg
- Vitamin C - 50.4 mg
- Thiamin - 0.4 mg
Preheat the oven to 500 degrees.Season the chicken with garlic salt and pepper and set aside.
Place the whole pepper on a sheet pan and place in the oven for 30 to 40 minutes,until the skin is completely wrinkled and the pepper is charred, turning it twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil.Set aside for 30 minutes, or until the peppers are cool enough to handle.Remove the peels and seeds.
Place peppers, cream and Parmesan in food processor or blender; cover. Pulse until smooth.Taste and add salt and pepper if necessary.
Prepare Fettuccine according to package directions.
Heat a skillet over med-high heat, and add olive oil and pan-fry the chicken until golden brown on both sides.Remove chicken from skillet and thinly slice.
Add wine to skillet to deglaze. Turn off the heat. Add sauce, pasta and chicken.
Mix well. Serve sprinkled with cheese and chopped fresh parsley.
Tips & Variations
No special items needed.