Ingredients
- 3 skinless boneless chicken breast halves (cut crosswise into strips)
- 1 tablespoon chopped fresh cilantro
- 1/2 cup chopped fresh cilantro
- 4 tablespoons olive oil
- Salt, to taste
- Freshly-ground black pepper, to taste
- 6 garlic cloves, minced
- 1 large red onion, thinly sliced
- 2 large red bell peppers (seeded, and thinly sliced)
- 1 large poblano chili (seeded, and thinly sliced)
- 2 cups whipping cream
- 1 tablespoon minced chipotle chilies (canned)
- 1 pound dry fettuccine
- 1 1/2 cups grated Monterey Jack cheese (coarsely-grated)
How to Make
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Step 1: Toss chicken, 1 tablespoon cilantro and 1 tablespoon oil in small bowl. Sprinkle with salt and pepper. Cover; chill 1 hour.
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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.
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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.
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Step 4: Add cream and chipotle chilies to skillet and boil until reduced enough to coat spoon thickly, about 4 minutes.
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Step 5: Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain; return to pot.
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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.
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Step 7: Sprinkle with remaining cheese.
We hope you enjoy this recipe!
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