PREP TIME: 10 mins | COOK TIME: 20 mins | TOTAL TIME: 30 mins | SERVINGS: 4
It’s a guarantee that your loved ones and guests will love this elegant and creamy Chicken fettuccine. Made with only six simple ingredients and ready in just thirty minutes, this wonderful dish with tender chicken, fettuccine, and roasted pepper sauce is simply perfect!
This delicious dish is hard to pass. One bite and you will never stop eating this scrumptious Chicken Fettuccine. I used chicken but you can swap that with either sausage or shrimp or a combination of both. If you desire to add kielbasa, that sounds great as well.
This recipe is a must and to keep. I hope you give this a try because you are already missing out big time!
INGREDIENTS
8 ounces fettuccine
½ pound chicken, cut into pieces
1 tablespoon olive oil
1 garlic cloves, finely chopped
16 ounces jar roasted peppers
½ c. Half&Half (or heavy cream)
¼ c. chopped fresh parsley
salt and pepper
grated Parmesan cheese to garnish
How to make Chicken Fettuccine
Step 1: According to package directions, cook the fettuccine in a large pot of boiling water. Drain when done and rinse the fettuccine with cold water. Set aside.
Step 2: Into small pieces, slice half of the peppers. Into a food processor, but the rest of the peppers with the liquid from the jar. Or place in a bullet blender and pulse until smooth.
Step 3: Cook the chicken in a large, non-stick pan with olive oil over medium heat for about 5 minutes. And season with salt and pepper. Add in the garlic and continue to cook for another 30 seconds. Then, add the chopped and blended peppers along with the half-and-half. Cook for 10 minutes more, stirring occasionally until the sauce begins to thicken. Now, add in the fettuccine and parsley and toss. Before serving, sprinkle with Parmesan cheese. Enjoy!
NUTRITION FACTS:
Calories: 685kcal | Carbohydrates: 43g | Protein: 25g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 58mg | Sodium: 235mg | Potassium: 283mg | Fiber: 2g | Sugar: 2g | Vitamin A: 150IU | Vitamin C: 0.8mg | Calcium: 40mg | Iron: 2.5mg
Ingredients
- 8 ounces fettuccine
- ½ pound chicken, cut into pieces
- 1 tablespoon olive oil
- 1 garlic cloves, finely chopped
- 16 ounces jar roasted peppers
- ½ c. Half&Half (or heavy cream)
- ¼ c. chopped fresh parsley
- salt and pepper
- grated Parmesan cheese to garnish
Instructions
Step 1: According to package directions, cook the fettuccine in a large pot of boiling water. Drain when done and rinse the fettuccine with cold water. Set aside.
Step 2: Into small pieces, slice half of the peppers. Into a food processor, but the rest of the peppers with the liquid from the jar. Or place in a bullet blender and pulse until smooth.
Step 3: Cook the chicken in a large, non-stick pan with olive oil over medium heat for about 5 minutes. And season with salt and pepper. Add in the garlic and continue to cook for another 30 seconds. Then, add the chopped and blended peppers along with the half-and-half. Cook for 10 minutes more, stirring occasionally until the sauce begins to thicken. Now, add in the fettuccine and parsley and toss. Before serving, sprinkle with Parmesan cheese. Enjoy!
