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Ingredients
| chicken breasts: 12 oz |
| salted butter: 1 Tbl |
| green bell pepper: 1 (thinly sliced) |
| red bell pepper: 1 pepper (thinly sliced) |
| onions - red: 1 onion (thinly sliced) |
| garlic: 2 cloves (minced) |
| ground red pepper: 1/2 tsp |
| non-fat half and half cream: 1 1/2 cups |
| chicken stock: 1 cup |
| fresh basil (chopped): 3 Tbl (thinly sliced) |
| parmesan cheese (grated): 1/4 cup (finely grated) |
| pasta (fettuccine): 8 oz |
Fettuccine With Chicken and Bell Pepper Cream Sauce
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
10 min -
Servings
4 serving(s)
Tags
- Cut each chicken breast into several strips, then sprinkle with salt and pepper.
- 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.
- Add green and red bell peppers and onion to same skillet and sauté until crisp-tender, about 5 minutes. Add minced garlic and crushed red pepper to skillet and sauté 4 minutes. Add half & half and chicken stock. Simmer until sauce thickens slightly, about 8 minutes.
- Cut chicken into strips and add to sauce. Simmer until chicken is cooked through, about 2 minutes. Add basil and 1/4 cup grated Parmesan cheese to sauce, stirring to incorporate. Season sauce to taste with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain and return to pot. Add sauce and toss to coat.
- Serve, passing additional Parmesan separately.