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Categories:
chicken thighs butter green bell pepper red bell pepper red onion garlic red pepper whipping cream chicken stock fresh basil Parmesan cheese fettuccine Parmesan cheese
Viewed: 33 - Published at: 4 years agoIngredients
- 12 ounces boneless skinless chicken thighs
- 1 tablespoon butter
- 1 large green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 small red onion, thinly sliced
- 2 garlic cloves, minced
- 1/2 teaspoon crushed red pepper flakes
- 1 1/2 cups whipping cream
- 1 cup chicken stock
- 3 tablespoons fresh basil, thinly sliced
- 1/4 cup parmesan cheese, grated
- 8 ounces fettuccine
- parmesan cheese
Method
- 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 saute until crisp-tender, about 5 minutes.
- Add minced garlic and crushed red 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 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.
- Makes 4 first-course servings.
