CHICKEN FETTUCCINE
A creamy, quick chicken fettuccine with roasted pepper sauce that's ready in about 35 minutes.
Equipment
- Large Pot
- large nonstick pan
- Colander
- Food processor or blender
- Knife
- Cutting Board
Ingredients
- 8 oz fettuccine
- 1/2 lb chicken cut into pieces
- 1 tbsp olive oil
- 1 garlic clove finely chopped
- 16 oz jarred roasted peppers divided (half chopped, half pureed with jar liquid)
- 1/2 cup Half & Half or heavy cream
- 1/4 cup fresh parsley chopped
- salt to taste
- black pepper to taste
- grated Parmesan cheese to garnish
Instructions
- Bring a large pot of salted water to a boil and cook the fettuccine according to package directions; drain, rinse briefly with cold water, and set aside.
- While the pasta cooks, drain the jar of roasted peppers. Chop half of the peppers into small pieces and place the remaining peppers and their jar liquid into a food processor or blender; process until smooth.
- Heat the olive oil in a large nonstick pan over medium heat. Add the chicken pieces and season lightly with salt and pepper; cook about 5 minutes until cooked through and lightly browned.
- Add the finely chopped garlic to the pan and cook about 30 seconds until fragrant, stirring constantly so it does not burn.
- Stir in the chopped roasted peppers, the pureed roasted peppers, and the Half & Half (or heavy cream). Reduce heat to medium-low and simmer, stirring occasionally, about 10 minutes until the sauce begins to thicken.
- Add the cooked fettuccine and chopped parsley to the pan; toss to coat evenly with the sauce. Adjust seasoning with salt and pepper to taste.
- Serve topped with grated Parmesan cheese.
Notes
- Use Half & Half for a lighter sauce or heavy cream for richer texture.
- Reserve some pasta water if the sauce needs thinning.
- Drain peppers well before chopping to reduce excess liquid.