Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Fettuccine With Chicken & Bell Pepper Cream Sauce
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- #85564
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
12 ounces skinless, boneless chicken thighs
1 tablespoon butter
1 large green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
2 cloves garlic, minced
1/2 teaspoon dried crushed red pepper
1 1/2 cup whipping cream
1 cup chicken stock
3 tablespoons thinly sliced fresh basil
1/4 cup finely grated Parmesan cheese
8 ounces fettuccine pasta
additional grated Parmesan cheese
directions
Sprinkle chicken with salt and pepper. Melt butter in heavy skillet over medium 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 saute until tender crisp, about 5 minutes. Add minced garlic and crushed pepper to skillet and saute 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 Parmesan cheese to sauce, stirring to incorporate. Season sauce to taste with salt and pepper.
Meanwhile, cook pasta in large pot of boiling water till tender, but still firm. Serve pasta on plates and spoon sauce over top. Serve with additional Parmesan cheese.
added by
mary01
nutrition data
Nutritional data has not been calculated yet.
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