Wednesday, January 27, 2010

Chicken Fettuccine With Creamy Red Pepper Sauce

Many of you have been lucky enough to hear me bemoan my weight gain during pregnancy. I think this puts the k'bosh on my incessant whining if I resign myself to making dishes like this. So bad. So good. What's a girl to do?

My mom started making this for Lars and I when she comes out to visit and play with Bjorn. Lars has requested that it become a "staple"--ie, something that I make frequently. Its super easy to make and super fast, too...we make it spicier than the recipe calls for but you can make it as spicy as you want. I love love love the carmelized red onions in this. Delicious. This fed four people with leftovers.

Fettuccine with Chicken and Red Pepper Cream Sauce

12 ounces skinless, boneless chicken breasts (or chicken tenders)
1 tablespoon butter
2 large red peppers, thinly sliced
1 small red onion, thinly sliced
2 garlic cloves, minced
½ teaspoon dried crushed red pepper (I used ¾+ teaspoon because Lars likes things spicy)
1 ½ cup whipping cream
1 cup chicken stock or broth
3 tablespoons fresh basil
8 ounces fettuccine
Parmesan cheese

Cut chicken into bite-size pieces (if you cut the chicken while it is still just a little frozen, it is easier to cut than totally defrosted). Sprinkle chicken with salt and pepper. Melt butter in heavy large skillet over medium-high heat. Add chicken and cook until brown on both sides, about 5 minutes. Transfer chicken to plate. Add red bell peppers and onion to same skillet and sauté until crisp-tender, about 5 minutes. Add minced garlic and crushed red pepper to skillet and sauté 4 minutes. Add whipping cream and chicken stock. Simmer until sauce thickens slightly, about 8 minutes.

Add chicken and simmer until chicken is cooked throughout, about 2 minutes. Add basil and ¼ (or more!) cup grated Parmesan cheese to sauce, stirring to incorporate.

Meanwhile, cook pasta in a large pot of boiling salted water until tender but still firm to bite. Drain and return to pot. Add sauce and toss to coat. Serve with more Parmesan.