Fettucine With Chicken And Bell Pepper Cream Sauce Recipes

RED PEPPER CREAM SAUCE

Steps:

• Combine the bell peppers and heavy cream in a pot and bring to boil over medium heat; reduce heat to medium-low and continue simmering, stirring occasionally, until the cream reduces to about 1 cup, about 30 minutes. Remove from heat and stir in the paprika, lemon juice, salt, white pepper, and cayenne pepper.
• Pour the sauce into a blender. Hold the lid firmly with a towel while blending, using a few quick pulses to get the sauce moving before leaving it on to blend until smooth. Serve hot.

FETTUCINE WITH CHICKEN AND BELL PEPPER CREAM SAUCE

Steps:

• 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.

FETTUCINE WITH CHICKEN AND BELL PEPPER CREAM SAUCE

Steps:

• 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 sauté until crisp-tender, about 5 minutes. Add minced garlic and crushed red pepper to skillet and sauté 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.

FETTUCCINE WITH SWEET PEPPER-CAYENNE SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, spray cooking oil in a large skillet and saute red bell peppers, garlic and cayenne pepper over medium heat for 3 to 5 minutes.
• Stir in sour cream and broth; simmer uncovered for 5 minutes. Remove from heat and stir in cheese.
• Toss hot pasta with sauce and season with salt and pepper to taste; serve.

FETTUCCINE WITH CHICKEN AND BELL PEPPER CREAM SAUCE

Steps:

• Cut each chicken breast into several strips, then sprinkle 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 sauté until crisp-tender, about 5 minutes. Add minced garlic and crushed red pepper to skillet and sauté 4 minutes. Add half & half 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.