Fettuccine With Chicken, Red Onion & Peppers
Recipe: #16947
January 23, 2015
Categories: Chicken Fettuccine, Boneless Pieces, Chicken Dinner, more
"This recipe is from the R.S.V.P. column in Bon Appetit from Art Gecko's Southwest Grill, Reno, NV."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (414.1 g)
- Calories 1128.9
- Total Fat - 81.9 g
- Saturated Fat - 21.9 g
- Cholesterol - 159.2 mg
- Sodium - 1572.1 mg
- Total Carbohydrate - 69.4 g
- Dietary Fiber - 11.8 g
- Sugars - 3.6 g
- Protein - 31.9 g
- Calcium - 721.4 mg
- Iron - 5.9 mg
- Vitamin C - 6.3 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Toss chicken, 1 tablespoon cilantro and 1 tablespoon oil in small bowl. Sprinkle with salt and pepper. Cover; chill 1 hour.
Step 2
Heat 3 tablespoons oil in large skillet over medium heat. Add garlic, onion, bell peppers and poblano and sauté until just tender, about 10 minutes. Transfer vegetables to large bowl.
Step 3
Add chicken to same skillet and saute over high heat until cooked through and beginning to brown, about 4 minutes. Transfer chicken to bowl with vegetables.
Step 4
Add cream and chipotle chilies to skillet and boil until reduced enough to coat spoon thickly, about 4 minutes.
Step 5
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain; return to pot.
Step 6
Add chicken mixture, cream mixture and remaining 1/2 cup cilantro to pasta in pot. Toss over medium-high heat until sauce coats pasta, about 3 minutes. Stir in 1 cup cheese and toss to blend. Season with salt and pepper. Transfer to large bowl.
Step 7
Sprinkle with remaining cheese.
Tips
No special items needed.
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