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Category: Main Course
Chicken Fettuccine - TastyPlanner.com
Chef: Jessalynn
Diced chicken and mulit-colored pepper chunks with a creamy rosemary sauce, served over fettuccine
Recipe Source: tammysrecipes.com
Ingredients
6 oz. Organic Fettuccine
6 tbsp. Organic Butter/Olive Oil
1 Garlic Clove (or more if you love garlic)
1 lb. boneless-skinless Chicken Breast, cut into 1-inch cubes
2 tsp. Rosemary
1/4 tsp. salt
1/4 tsp. pepper
1 tbsp. Organic Flour
1/4 tsp. Organic Onion Powder (or 1/2 of a medium onion, diced)
1 c. Organic Half & Half (or whole milk)
1 c. Organic Red Bell Pepper
1 c. Organic Yellow Bell Pepper (optional)
1 c. Organic Green Bell Pepper
1/4 c. Parmesan Cheese (I skip this sometimes)
1/2 tsp. Parsley (fresh or dried)
Instructions
1. Sauté bell peppers and onion in 1 tbsp. of butter. Set aside.
2. Prepare fettuccine with 1 tbsp. butter & water. Drain, rinse, and toss with another tbsp. of butter; set aside.
3. Melt 3 tbsp of butter in 2+ quart sauce pan on Medium (don’t burn it!). Add garlic clove and stir for about 10 seconds. I usually turn my stove to Med-High & immediately add chicken, rosemary, salt, and pepper. Cook chicken thoroughly; don’t be barbaric and leave it half-cooked! ;) This takes about 10 minutes.
4. Stir in flour and parsley. Blend in half & half/milk. Cook & stir constantly over medium heat until mixture thickens slightly.
5. Add the bell pepper saute, then remove from heat. Add the cooked fettuccine, parmesan cheese, and toss to thoroughly coat*. Finis!
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