Ingredients
- 12 ounces boneless skinless chicken thighs
- Salt, to taste
- Freshly-ground black pepper, to taste
- 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 1/2 cups whipping cream
- 1 cup chicken stock (or canned low-salt chicken broth)
- 3 tablespoons thinly-sliced fresh basil
- 1/4 cup grated Parmesan cheese (finely grated)
- 8 ounces dry fettuccine
- Additional grated Parmesan cheese, garnish
How to Make
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Step 1: Sprinkle chicken with salt and pepper.
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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.
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Step 3: Add green and red bell peppers and onion to same skillet and saute until crisp-tender, about 5 minutes.
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Step 4: Add minced garlic and crushed red pepper to skillet and saute 4 minutes.
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Step 5: Add whipping cream and chicken stock. Simmer until sauce thickens slightly, about 8 minutes.
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Step 6: Cut chicken into strips and add to sauce. Simmer until chicken is cooked through, about 2 minutes.
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Step 7: Add basil and 1/4 cup grated Parmesan cheese to sauce, stirring to incorporate. Season sauce to taste with salt and pepper.
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Step 8: Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain and return to pot.
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Step 9: Add sauce and toss to coat.
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Step 10: Serve, passing additional Parmesan separately.
We hope you enjoy this recipe!
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