Fettucine with Chicken and Bell Pepper Cream Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 first-course servings
- 1 tablespoon butter
- 3 tablespoons thinly sliced fresh basil
- 1 1/2 cups whipping cream
- 1/4 cup finely grated parmesan cheese
- 1/2 teaspoon dried crushed red pepper
- 8 ounces fettuccine
- 2 garlic cloves, minced
- 1 large green bell pepper, thinly sliced
- 1 cup chicken stock or canned low-salt chicken broth
- additional grated parmesan cheese
- 1 small red onion, thinly sliced
- Carbohydrate 54 g(18%)
- Cholesterol 197 mg(66%)
- Fat 48 g(74%)
- Fiber 4 g(14%)
- Protein 28 g(57%)
- Saturated Fat 25 g(123%)
- Sodium 290 mg(12%)
- Calories 763
Preparation Sprinkle chicken 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 whipping cream 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.
Preparation Sprinkle chicken 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 whipping cream 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.
