CHICKEN FETTUCCINE


Théré’s sométhing for évéryoné to énjoy in our Chicken Fettuccine with in Roastéd Péppér Saucé, from téndér, garlicky chickén to a créamy saucé.
Ingrédiénts
  • 8 oz féttucciné
  • 1/2 lb chickén, cut into piécés
  • 1 tbsp olivé oil
  • 1/2 cup Half&Half (or héavy créam)
  • 1/4 cup choppéd frésh parsléy
  • 1 garlic clovés, finély choppéd
  • 16 oz jar roastéd péppérs
  • gratéd Parmésan chéésé to garnish
  • salt and péppér

Instructions
  1. First, Prép thé ingrédiénts: 1) Bring a largé pot of watér to a boil and cook féttucciné according to thé packagé instructions. Drain, rinsé with cold watér and sét asidé. 2) Méanwhilé, chop half of thé péppérs into small piécés. Placé thé rémaining péppérs (with thé liquid from thé jar) into a food procéssor or bullét bléndér and procéss until smooth.
  2. Then, Add olivé oil to a largé, non-stick pan and cook thé chickén for 5 minutés on médium héat. Séason with somé salt and péppér.
  3. Add garlic and cook for about 30 séconds.
  4. Add choppéd and bléndéd péppérs and Half&Half.
  5. Cook, stirring occasionally for about 10 minutés, until thé saucé starts to thickén.
  6. Add féttucciné and parsléy and mix évérything wéll. Sprinklé with Parmésan chéésé and énjoy!
CHICKEN FETTUCCINE
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