Fettuccine With Chicken, Red Onion and Peppers
Total Steps
6
Ingredients
14
Tools Needed
5
Ingredients
- 1.5 cup Monterey Jack cheese, coarsely-grated
- 1 pound fettuccine
- 1 tablespoon minced canned chipotle chilies
- 2 cup whipping cream
- 1 large poblano chili, seeded and thinly sliced
- 2 large red bell peppers, seeded and thinly sliced
- 3 halves skinless boneless chicken breast, cut crosswise into strips
- 1 tablespoon chopped fresh cilantro
- 0.5 cup chopped fresh cilantro
- 4 tablespoons olive oil
- to taste Salt(optional)
- to taste Freshly-ground black pepper(optional)
- 6 cloves garlic, minced
- 1 large red onion, thinly sliced
Instructions
Step 1
Toss chicken, 1 tablespoon cilantro and 1 tablespoon oil in a small bowl. Sprinkle with salt and pepper. Cover; chill.
Step 2
Heat 3 tablespoons oil in a large skillet over medium heat. Add garlic, onion, bell peppers and poblano and saute until just tender. Transfer vegetables to a large bowl.
Step 3
Add chicken to the same skillet and saute over high heat until cooked through and beginning to brown. Transfer chicken to the bowl with vegetables.
Step 4
Add cream and chipotle chilies to the skillet and boil until reduced enough to coat a spoon thickly.
Step 5
Meanwhile, cook pasta in a large pot of boiling salted water until just tender but still firm to bite. Drain; return to pot.
Step 6
Add chicken mixture, cream mixture and remaining 1/2 cup cilantro to pasta in the pot. Toss over medium-high heat until sauce coats pasta. Stir in 1 cup cheese and toss to blend. Season with salt and pepper. Transfer to a large bowl. Sprinkle with remaining cheese.