Chicken Fettuccine With Roasted Red Pepper Alfredo Sauce Recipes

CHICKEN-PEPPER ALFREDO

Steps:

• Cook linguine according to package directions. Meanwhile, sprinkle chicken with garlic powder and pepper. In a large skillet, heat oil over medium heat. Add chicken, mushrooms, onion, bacon and garlic; cook and stir 8-10 minutes or until chicken is no longer pink., Drain linguine; add to skillet. Stir in Alfredo sauce; heat through. Sprinkle with cheese.

CHICKEN FETTUCCINE

Steps:

• Prep the ingredients: 1) Bring a large pot of water to a boil and cook fettuccine according to the package instructions. Drain, rinse with cold water and set aside. 2) Meanwhile, chop half of the peppers into small pieces. Place the remaining peppers (with the liquid from the jar) into a food processor or bullet blender and process until smooth.
• Add olive oil to a large, non-stick pan and cook the chicken for 5 minutes on medium heat. Season with some salt and pepper.
• Add garlic and cook for about 30 seconds.
• Add chopped and blended peppers and Half&Half.
• Cook, stirring occasionally for about 10 minutes, until the sauce starts to thicken.
• Add fettuccine and parsley and mix everything well. Sprinkle with Parmesan cheese and enjoy!

ROASTED RED PEPPER FETTUCCINE ALFREDO WITH CHICKEN

Steps:

• Roast the Red Bell Pepper
• Place 1/2 of roasted red bell pepper into food processor and pulse until small pieces of pepper are formed. If watery, strain as necessary. Set aside.
• Cook fettuccine, according to package directions and set aside.
• Cut chicken breast into thin, 1/2 slices and cook in small skillet over medium-high heart. Set aside.
• Heat olive oil in a medium-sized sauce pan over medium heat. Add garlic and cook, stirring, until golden brown, about 1 minute.
• Sprinkle in flour and whisk to incorporate and cook for 1 additional minute.
• Slowly whisk in chicken broth, butter, then milk. Whisk in Greek yogurt, garlic salt, salt and pepper, then turn the heat down to low. Let the sauce simmer until thickened, about 2-3 minutes.
• Turn the heat to low then stir in Sargento Chef Blends Shredded 6 Cheese Italian and roasted red pepper. Toss sauce with chicken and pasta. Serve with additional cheese and chopped Italian parsley.

CHICKEN ALFREDO WITH ROASTED RED PEPPER SAUCE

Steps:

• Heat oil in a medium sized pan over medium heat. Add onions and garlic and saute 4 minutes, or until tender. Stir in flour and cook for 1 minute.
• Reduce heat to medium-low and add half and half, milk, cheese, salt and pepper. Stir until cheese has melted. Add roasted peppers to sauce.
• Remove from heat and pour sauce into food processor or blender to puree, or use an immersion blender.
• Transfer sauce back into hot pan and stir in cooked chicken (reserve a little for garnishing the top) and toss with cooked pasta. Taste and adjust seasonings.
• Garnish with more Parmesan cheese and chopped parsley, if desired.

CHICKEN FETTUCCINE WITH ROASTED RED PEPPER ALFREDO SAUCE

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, blend pasta sauce and peppers in blender until smooth; set aside. Heat oil in large skillet on medium heat. Add chicken and garlic; cook and stir 4 to 5 min. or until chicken is done. Add sauce mixture to skillet; cook 1 to 2 min. or until sauce is heated through, stirring frequently.
• Drain pasta; place on serving dish. Top with chicken mixture; sprinkle with nuts.

FETTUCCINE WITH CREAMY RED PEPPER-FETA SAUCE

Steps:

• Heat the oil in a heavy skillet over medium-high heat. Saute onion and garlic until soft, about 10 minutes. Add roasted peppers and saute until heated through. Remove from heat and let cool slightly. Place mixture in the bowl of a food processor with stock and all but 2 tablespoons of the feta. Process until combined and smooth, about 30 seconds. Cook pasta according to package directions. Drain, reserving 1/2 cup pasta water. Toss pasta with sauce, adding pasta water by the tablespoon, if needed. Sauce should cling nicely to pasta. Season with salt and pepper, to taste. Divide among pasta bowls. Sprinkle with parsley and remaining feta cheese.

CHICKEN WITH RED PEPPER SAUCE

Steps:

• For the chicken: Put the chicken in a resealable bag. Add the olive oil, salt, pepper and Italian seasoning to the bag and smush everything together. Seal and refrigerate.
• For the red pepper sauce: Melt the butter and add the olive oil in a large skillet over medium-high heat. Add the onion and garlic and saute for 2 to 3 minutes or until starting to soften. Add the red peppers and cook for 2 to 3 minutes, until hot.
• Add the broth (if you like a thicker sauce only add 1 cup broth, for a thinner sauce add 2 cups broth), salt and pepper and stir until heated. Splash in the cream.
• Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers). You can serve the sauce right away or cool it and bag it up.
• When ready to cook, heat a grill pan over medium-high heat and grill the chicken until cooked through, about 4 minutes a side.
• Heat up the red pepper sauce in a pan. Serve everyone a piece of chicken, spoon some sauce over each piece, and garnish with Parmesan shavings and a sprinkling of parsley. Serve with roasted vegetables alongside.

ROASTED PEPPER ALFREDO WITH CHICKEN

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt.
• Meanwhile, heat 2 Tbsp. dressing in large nonstick skillet on medium heat. Add chicken and onions; cook on medium heat 6 to 8 min. on each side or until done (165°F). Remove from skillet; cover to keep warm.
• Blend remaining dressing, broth, peppers, cream cheese, Parmesan and garlic powder in blender until smooth. Add to skillet. Bring to boil on medium-high heat, stirring constantly. Simmer on medium-low heat 5 min., stirring occasionally.
• Drain pasta. Add to cheese sauce in skillet along with the basil; stir to evenly coat. Slice chicken; serve over pasta mixture.

CHICKEN FETTUCCINI ALFREDO

Steps:

• Preheat oven to 450 degrees. Roast red peppers cut side down for 20 minutes, until skin is blackened and peeling away.
• Remove from oven and let cool.
• When they can be handled, peel off skin and cut pepper into long strips.
• Set aside. (I use roasted red pepper's in the jar).
• In blender or food processor, puree' cottage cheese and chicken broth until no curds remain, approximately 2 minutes.
• Stir in Parmesan cheese and minced garlic.
• Season with salt and pepper.
• Set aside.
• Cook broccoli in microwave according to package directions.
• Cook fettuccini according to package directions.
• Save 1/2 cup of pasta water before draining.
• Drain and return pasta to bowl.
• Stir in cheese sauce, peppers and broccoli.
• Thin out sauce with reserved pasta water if needed.
• Place chicken strips on top of pasta and serve.

PASTA WITH CHICKEN AND ROASTED RED PEPPER CREAM SAUCE

Steps:

• Cook pasta and drain.
• Use a food processor or blender to chop red peppers to 1/4 inch in size.
• In a large skillet, heat alfredo sauce, red peppers, and chicken over medium-low heat.
• Do not allow sauce to boil; you're just trying to heat it through.
• Add pasta to sauce mixture and mix well.
• (Optional) Serve with parmesan cheese.

CHICKEN FETTUCCINE ALFREDO

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
• Meanwhile, heat oil in a separate pot over medium-low heat. Cook and stir onion in the oil until soft and translucent, 5 to 7 minutes, adding 1/4 cup water if it starts to burn. Add garlic and cook for 30 seconds. Add butter and let melt, about 1 minute.
• Cook flour in the hot butter for about 2 minutes. Stir in basil, thyme, red pepper flakes, salt, and black pepper. Pour in milk and turn heat up to medium, continually stirring. Cook until sauce is thickened, 3 to 5 minutes; reduce heat to low, making sure it does not boil. Taste and adjust seasonings as needed. Stir in chicken and peas and heat through, 3 to 4 minutes.
• Drain water from cooked pasta and transfer pasta into the sauce; stir to combine.