CHICKEN FETTUCCINE
A creamy, savory chicken fettuccine with roasted red pepper sauce ready in about 30 minutes.
Servings: 4 servings
Ingredients
- 8 oz fettuccine
- 1/2 lb chicken cut into pieces
- 1 tbsp olive oil
- 1 garlic clove finely chopped
- 16 oz jarred roasted red peppers
- 1/2 cup Half & Half (or heavy cream)
- 1/4 cup fresh parsley chopped
- salt to taste
- black pepper to taste
- grated Parmesan cheese for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente; drain, rinse briefly with cold water, and set aside.
- While the pasta cooks, chop half of the roasted peppers into small pieces and transfer to a bowl.
- Place the remaining roasted peppers and their jar liquid into a food processor or blender and process until smooth; set aside.
- Heat the olive oil in a large nonstick skillet over medium heat. Add the chicken pieces, season with salt and pepper, and cook about 5 minutes until cooked through and no longer pink.
- Add the chopped garlic to the pan and cook about 30 seconds until fragrant.
- Stir in both the chopped and the pureed roasted peppers, then add the Half & Half (or heavy cream). Bring to a simmer and cook, stirring occasionally, about 10 minutes until the sauce thickens slightly.
- Add the cooked fettuccine and chopped parsley to the skillet; toss to combine and heat through. Adjust seasoning with salt and pepper.
- Serve topped with grated Parmesan cheese.
Equipment
- Large Pot
- Colander
- large nonstick skillet
- Food processor or blender
- Knife
- Cutting Board
- Measuring Spoons
Notes
- Use jarred roasted red peppers with their liquid for easier blending.
- Substitute heavy cream for a richer sauce.
- Cook chicken until no pink remains and juices run clear.
- Reserve a little pasta water if the sauce needs thinning.