Bess Griffin's Recipe

Fettuccine With Chicken & Bell Pepper Cream Sauce

Category: Recipes

12 oz. Skinless, boneless chicken thighs
1 Tbsp. Butter
1 large green pepper, thinly sliced
1 red bell pepper, thinly sliced
2 garlic cloves, minced
1/2 tsp. dried crushed red pepper
1&1/2 C. whipping cream
1 C. chicken stock
3 Tbsp. thinly sliced fresh basil
1/4 C. finely grated Parmesan Cheese
8 oz. Fettuccine
Additional grated Parmesan Cheese

Sprinkle chicken with salt and pepper. Melt butter in heavy skillet
over medium 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 tender crisp, about 5 min. Add minced garlic and crushed pepper
to skillet and saute 4 min. Add whipping cream and chicken stock.
Simmer until sauce thickens slightly, about 8 min.
Cut chicken into strips and add to sauce. Simmer until chicken is
cooked through, about 2 min. Add basil and 1/4C. Parmesan Cheese to
sauce, stirring to incorporate. Season sauce to taste with salt and
pepper.
Meanwhile, cook pasta in large pot of boiling water till tender, but
still firm. Serve pasta on plates and spoon sauce over top. Serve with
additional Parmesan Cheese.