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Categories:
butter red bell peppers garlic cayenne pepper whipping cream chicken broth Parmesan cheese fettuccine frozen green peas fresh basil
Viewed: 109 - Published at: 9 years agoIngredients
- 3 tablespoons butter
- 2 large red bell peppers, cut into 1/4-inch-thick strips
- 3 garlic cloves, minced
- 3/4 teaspoon cayenne pepper
- 1 cup whipping cream
- 3/4 cup canned low-salt chicken broth
- 3/4 cup grated Parmesan cheese
- 12 ounces fettuccine
- 1 cup frozen green peas
- 1/2 cup chopped fresh basil
Method
- Melt butter in heavy large skillet over medium heat.
- Add bell peppers, garlic and cayenne; stir to blend.
- Cover skillet; cook until peppers are tender, stirring occasionally, about 7 minutes.
- Uncover; add cream and broth and simmer until liquid is slightly thickened, about 5 minutes.
- Stir in 1/2 cup Parmesan.
- Remove from heat.
- Meanwhile, cook fettuccine in large pot of boiling salted water until just tender but still firm to bite.
- Add peas to pot.
- Drain.
- Return fettuccine and peas to pot.
- Add bell pepper mixture and basil; toss.
- Season with salt and pepper.
- Transfer to large bowl.
- Sprinkle with 1/4 cup Parmesan.
