Fettucine With Chicken & Bell Pepper Cream Sauce
Recipe: #16946
January 23, 2015
Categories: Dinner, Main Dish, Poultry, Chicken, Pasta, Fettuccine, North American, Easy/Beginner Cooking, Quick Meals, Sunday Dinner, Weeknight Meals, Skillet, Stove Top, Boneless Pieces more
"From the RSVP column in Bon Appetit, April 2000. From Cove Point Lodge, Beaver Bay, MN."
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (274.4 g)
- Calories 411.1
- Total Fat - 27 g
- Saturated Fat - 13.9 g
- Cholesterol - 201.3 mg
- Sodium - 268.6 mg
- Total Carbohydrate - 14.1 g
- Dietary Fiber - 2.6 g
- Sugars - 2.7 g
- Protein - 29 g
- Calcium - 136.9 mg
- Iron - 1.8 mg
- Vitamin C - 42.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Sprinkle chicken with salt and pepper.
Step 2
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.
Step 3
Add green and red bell peppers and onion to same skillet and saute until crisp-tender, about 5 minutes.
Step 4
Add minced garlic and crushed red pepper to skillet and saute 4 minutes.
Step 5
Add whipping cream and chicken stock. Simmer until sauce thickens slightly, about 8 minutes.
Step 6
Cut chicken into strips and add to sauce. Simmer until chicken is cooked through, about 2 minutes.
Step 7
Add basil and 1/4 cup grated Parmesan cheese to sauce, stirring to incorporate. Season sauce to taste with salt and pepper.
Step 8
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain and return to pot.
Step 9
Add sauce and toss to coat.
Step 10
Serve, passing additional Parmesan separately.
Tips & Variations
No special items needed.
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