Fettucine With Chicken & Bell Pepper Cream Sauce
Recipe: #16946
January 23, 2015
Categories: Chicken, Fettuccine, Sunday Dinner, Boneless Pieces, Chicken Dinner, more
"From the RSVP column in Bon Appetit, April 2000. From Cove Point Lodge, Beaver Bay, MN."
Original is 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
No special items needed.
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