Fettuccine With Chicken, Red Onion and Peppers
By: Anonymous
Published: Wednesday, December 9, 2009 - 10:04pm

Ingredients




3 skinless boneless chicken breast halves cut crosswise
into strips
1 tablespoon chopped fresh cilantro plus
1/2 cup chopped fresh cilantro
4 tablespoons olive oil
Salt to taste
Freshly-ground black pepper to taste
6 garlic cloves minced
1 lrg red onion thinly sliced
2 lrg red bell peppers seeded, and
thinly sliced
1 lrg poblano chili seeded, and
thinly sliced
2 cups whipping cream
1 tablespoon minced canned chipotle chilies
1 pound fettuccine
1 1/2 cups coarsely-grated Monterey Jack cheese

Preparation

1 Toss chicken, 1 tablespoon cilantro and 1 tablespoon oil in small bowl. Sprinkle with salt and pepper. Cover; chill 1 hour. 2 Heat 3 tablespoons oil in large skillet over medium heat. Add garlic, onion, bell peppers and poblano and saute until just tender, about 10 minutes. Transfer vegetables to large bowl. 3 Add chicken to same skillet and saute over high heat until cooked through and beginning to brown, about 4 minutes. Transfer chicken to bowl with vegetables. 4 Add cream and chipotle chilies to skillet and boil until reduced enough to coat spoon thickly, about 4 minutes. 5 Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain; return to pot. 6 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. 7 This recipe yields 4 to 6 servings.