CHICKEN FETTUCCINE
This elegant and creamy Chicken Fettuccine with Roasted Pepper Sauce is made in under 30 minutes and requires just 6 ingredients. Your guests and family members will love it!
Provided by Tania Sheff
Categories Main Course
Time 30m
Number Of Ingredients 9
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!
Nutrition Facts : Calories 685 kcal, Carbohydrate 43 g, Protein 25 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 58 mg, Sodium 235 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 7 g, ServingSize 1 serving
FETTUCCINE WITH CREAMY RED PEPPER-FETA SAUCE
Provided by Ellie Krieger
Categories main-dish
Time 37m
Yield 6 (1 cup) servings
Number Of Ingredients 10
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.
Nutrition Facts : Calories 470 calorie, Fat 11 grams, SaturatedFat 4.5 grams, Sodium 1050 milligrams, Carbohydrate 73 grams, Fiber 10 grams, Protein 18 grams
CHICKEN WITH RED PEPPER SAUCE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 16
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.
CHICKEN FETTUCCINE WITH A ROASTED RED PEPPER SAUCE
This delicious Chicken Fettuccine Pasta in a homemade creamy roasted red pepper sauce includes all of the flavors you'll love. From garlic, parmesan cheese, and basil this mouthwatering dish is easy enough for a weeknight meal!
Provided by Elizabeth Reese
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil and cook the fettuccine according to the package instructions. Drain, rinse with cold water, and set aside.
- Strain the liquid from the jar with the roasted red peppers and place into a food processor or bullet blender and puree until smooth. Set aside.
- Season chicken with kosher salt, black pepper, garlic powder and paprika.
- Heat up a large, non-stick pan. Add 2 tablespoons of butter and cook chicken for 3-4 minutes on medium high heat. Add in chopped garlic and cook for 1 more minute. Be careful not to burn the garlic.
- In a sauce pot melt 4 tablespoons of butter then add in your flour to form a roux.
- Add in heavy cream and whisk to avoid any clumps
- Add Parmesan cheese and stir until cheese is melted. Taste and add more salt and pepper if needed.
- Pour béchamel sauce and pureed roasted red peppers into the pot with fettuccine and mix together.
- Add in chicken and mix everything together
- Garnish with freshly chopped green onion and grated parmesan cheese.
CHICKEN BREASTS WITH ROASTED RED PEPPERS
Make and share this Chicken Breasts With Roasted Red Peppers recipe from Food.com.
Provided by SusieQusie
Categories Peppers
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place each breast between 2 sheets of parchment paper or plastic wrap and pound to an even 1/2-inch thickness. Sprinkle with salt. Coat with flour, shaking off excess.
- Warm 2 tablespoons of oil in a large skillet over medium-high heat. Cook chicken until golden brown on both sides and cooked through, about 4 minutes per side. Transfer to a platter and cover loosely.
- Heat remaining 1 tablespoon oil in skillet. Saute garlic until fragrant, about 30 seconds. Add peppers and saute 1 minute more.
- Add broth, vinegar and sugar; bring to a boil, scaping up browned bits from the bottom of the skillet. Reduce heat and simmer until slightly thickened, about 4 minutes.
- Remove from heat; stir in butter and parsley until butter melts.
- Pour sauce over chicken and serve immediately.
CHICKEN FETTUCCINE WITH ROASTED RED PEPPER ALFREDO SAUCE
There's something for everyone to enjoy in our Chicken Fettuccine with Roasted Red Pepper Alfredo Sauce, from tender, garlicky chicken to a creamy sauce.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 490, Fat 16 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 36 g
CHICKEN WITH ROASTED RED PEPPER SAUCE
"I created this recipe as a way to introduce different vegetables to my family," advises Kelly Cobb, Mason, Ohio. "My 3-year-old son said it was the best chicken he'd ever tasted."
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Broil peppers 4 in. from the heat until skins blister, about 15 minutes. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin. Coarsely chop peppers; transfer to a food processor., Remove papery outer skin from garlic (do not peel or separate cloves); cut top off of garlic bulb. Brush with 1 teaspoon oil. Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into the food processor with peppers; cover and process until almost smooth. Set aside., Sprinkle both sides of chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper. In a large nonstick skillet, cook chicken in remaining oil over medium heat for 3-4 minutes on each side or until lightly browned. Remove and keep warm., In the same skillet, cook leek for 2 minutes or until leek is lightly browned. Add broth, stirring to loosen any browned bits from pan. Add red pepper mixture, chicken and remaining salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 3 minutes until the chicken juices run clear. Uncover; pepper sauce over pasta if desired. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 239 calories, Fat 8g fat (2g saturated fat), Cholesterol 69mg cholesterol, Sodium 537mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges
PASTA WITH CHICKEN AND ROASTED RED PEPPER CREAM SAUCE
This is a Buitoni recipe, slightly adapted, that is quick in preparation due to prepared ingredients. Of course, you could always use your homemade cream sauce but if in a pinch for time, this will work wonders.
Provided by quikgourmet
Categories < 30 Mins
Time 30m
Yield 3 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 378.4, Fat 6.7, SaturatedFat 1.6, Cholesterol 112.1, Sodium 1001.2, Carbohydrate 51, Fiber 0.8, Protein 27.4
FETTUCCINE WITH CHICKEN, RED ONION AND PEPPERS
Steps:
- Toss chicken, 1 tablespoon cilantro and 1 tablespoon oil in small bowl. Sprinkle with salt and pepper. Cover; chill 1 hour.
- Heat 3 tablespoons oil in large skillet over medium heat. Add garlic, onion, bell peppers and poblano and sauté until just tender, about 10 minutes. Transfer vegetables to large bowl. Add chicken to same skillet and sauté over high heat until cooked through and beginning to brown, about 4 minutes. Transfer chicken to bowl with vegetables. Add cream and chipotle chilies to skillet and boil until reduced enough to coat spoon thickly, about 4 minutes.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain; return to pot.
- Add chicken mixture, cream mixture and remaining 1/2 cup cilantro to pasta in pot. Toss over medium-high heat until sauce coats pasta, about 3 minutes. Stir in 1 cup cheese and toss to blend. Season with salt and pepper. Transfer to large bowl. Sprinkle with remaining cheese.
PASTA WITH CHICKEN AND ROASTED PEPPER CREAM SAUCE (LIGHTER)
Roasting concentrates and enhances the flavor of bell peppers.
Provided by Buitoni
Categories Trusted Brands: Recipes and Tips BUITONI®
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Place peppers in food processor or blender; cover. Pulse until peppers are 1/8- to 1/4-inch in size.
- Cook sauce, peppers and chicken in large, nonstick skillet over medium-low heat, stirring occasionally, until heated through (do not boil). Add pasta; toss well.
- Serve with cheese and chopped fresh parsley.
Nutrition Facts : Calories 350.2 calories, Carbohydrate 43.2 g, Cholesterol 114.8 mg, Fat 10.4 g, Fiber 1.9 g, Protein 21.3 g, SaturatedFat 4.8 g, Sodium 607.3 mg, Sugar 4.5 g
CHICKEN FETTUCCINE WITH ROASTED RED PEPPER SAUCE
Sliced, broiled chicken breasts are arranged atop spinach pasta then topped with seasoned tomato sauce for a colorful meal that's ready in 30 minutes.
Provided by Allrecipes Member
Categories Pasta by Shape
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Cook pasta according to package directions; drain.
- Meanwhile, season chicken with salt and pepper, if desired. Place on unheated rack of broiler pan. Broil 3 to 4 inches from heat 6 to 7 minutes per side.
- Meanwhile, combine undrained tomatoes, broth and peppers in medium saucepan. Bring to boil; reduce heat and simmer, uncovered, 15 minutes.
- Divide hot pasta among 4 plates. Slice chicken and arrange over pasta. Top with sauce. Garnish with rosemary, if desired.
Nutrition Facts : Calories 309.3 calories, Carbohydrate 29.1 g, Cholesterol 69.2 mg, Fat 3.4 g, Fiber 3.9 g, Protein 34 g, SaturatedFat 0.6 g, Sodium 575.3 mg, Sugar 4.6 g
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