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Category: Pasta - Chicken
Prep Time: Cook Time: Total Time:
2 tablespoons olive oil
2 tablespoons finely chopped garlic
2 tablespoons butter, divided
1 each small red, green and yellow bell pepper, cut into thin strips (about 3 cups)
1 cup thinly sliced onion
1 cup sliced fresh mushrooms
1 teaspoon each dried basil and oregano leaves
1 pkg. (12 oz.) Garlic & Herb Fettuccine, uncooked
3/4 lb. boneless, skinless chicken breasts, cut into thin strips
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup chicken broth
2 tablespoons red wine vinegar
1/2 cup grated Parmesan cheese, divided
In large skillet over medium heat, heat oil; add garlic. Cook until light brown (about 2 minutes) stirring constantly. Increase heat to medium high; add 1 tablespoon butter. Stir in peppers, onion mushrooms, basil and oregano. Cook 5 minutes or until slightly browned.
Meanwhile, cook pasta according to package directions; drain. Remove peppers and onion from skillet and set aside.
Melt remaining butter in skillet; add chicken seasoned with salt and pepper. Cook 3 minutes or until thoroughly cooked, stirring occasionally. Return peppers and onion mixture to skillet; stir in chicken broth and vinegar. Heat to boiling; reduce heat and simmer 3 minutes or until liquid is reduced by half. Toss hot pasta with 1/4 cup cheese and chicken mixture; season with additional salt and pepper, if desired. Sprinkle with remaining cheese. 10 servings (1 cup each).
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GARLIC & HERB FETTUCCINE WITH CHICKEN & PEPPERS
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Category: Pasta - Chicken
Prep Time: Cook Time: Total Time:
2 tablespoons olive oil
2 tablespoons finely chopped garlic
2 tablespoons butter, divided
1 each small red, green and yellow bell pepper, cut into thin strips (about 3 cups)
1 cup thinly sliced onion
1 cup sliced fresh mushrooms
1 teaspoon each dried basil and oregano leaves
1 pkg. (12 oz.) Garlic & Herb Fettuccine, uncooked
3/4 lb. boneless, skinless chicken breasts, cut into thin strips
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup chicken broth
2 tablespoons red wine vinegar
1/2 cup grated Parmesan cheese, divided
In large skillet over medium heat, heat oil; add garlic. Cook until light brown (about 2 minutes) stirring constantly. Increase heat to medium high; add 1 tablespoon butter. Stir in peppers, onion mushrooms, basil and oregano. Cook 5 minutes or until slightly browned.
Meanwhile, cook pasta according to package directions; drain. Remove peppers and onion from skillet and set aside.
Melt remaining butter in skillet; add chicken seasoned with salt and pepper. Cook 3 minutes or until thoroughly cooked, stirring occasionally. Return peppers and onion mixture to skillet; stir in chicken broth and vinegar. Heat to boiling; reduce heat and simmer 3 minutes or until liquid is reduced by half. Toss hot pasta with 1/4 cup cheese and chicken mixture; season with additional salt and pepper, if desired. Sprinkle with remaining cheese. 10 servings (1 cup each).
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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