Fettuccine With Chicken And Bell Pepper Cream Sauce Recipes

LOW CARB FETTUCCINE WITH CHICKEN AND BELL PEPPER CREAM SAUCE

Steps:

• Cut each chicken breast into several strips, then sprinkle 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 green and 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 heavy cream and chicken stock. Simmer until sauce thickens slightly, about 8 minutes.
• Cut chicken into thin strips and add to sauce. Simmer until chicken is cooked through, about 2 minutes. Add basil and 1/4 cup grated Parmesan cheese to sauce, stirring to incorporate and then season sauce to taste with salt and pepper.
• *For those not on a low carb diet, you can serve this over 8 oz. fettuccini. Just cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain and return to pot. Serve sauce over pasta.
• Serve, passing additional Parmesan separately.

FETTUCINE WITH CHICKEN AND BELL PEPPER CREAM SAUCE

Steps:

• 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 green and red bell peppers and onion to same skillet and saute until crisp-tender, about 5 minutes.
• Add minced garlic and crushed red pepper to skillet and saute 4 minutes.
• Add whipping cream and chicken stock.
• Simmer until sauce thickens slightly, about 8 minutes.
• Cut chicken into strips and add to sauce.
• Simmer until chicken is cooked through, about 2 minutes.
• Add basil and 1/4 cup grated Parmesan cheese to sauce, stirring to incorporate.
• Season sauce to taste with salt and pepper.
• Meanwhile, cook pasta in 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, passing additional Parmesan separately.
• Makes 4 first-course servings.

FETTUCCINE WITH SWEET PEPPER-CAYENNE SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, spray cooking oil in a large skillet and saute red bell peppers, garlic and cayenne pepper over medium heat for 3 to 5 minutes.
• Stir in sour cream and broth; simmer uncovered for 5 minutes. Remove from heat and stir in cheese.
• Toss hot pasta with sauce and season with salt and pepper to taste; serve.

PASTA WITH CHICKEN AND ROASTED RED PEPPER CREAM SAUCE

Steps:

• Cook pasta and drain.
• Use a food processor or blender to chop red peppers to 1/4 inch in size.
• In a large skillet, heat alfredo sauce, red peppers, and chicken over medium-low heat.
• Do not allow sauce to boil; you're just trying to heat it through.
• Add pasta to sauce mixture and mix well.
• (Optional) Serve with parmesan cheese.

CREAMY LINGUINI WITH CHICKEN, ZUCCHINI AND RED BELL PEPPER

Steps:

• Heat oil in large skillet over medium heat. Add diced zucchini, diced red pepper and minced garlic to hot oil. Season with salt and red pepper flakes. Cook, turning occasionally, until zucchini and red pepper are slightly browned on each side, about 20 minutes. Meanwhile, bake chicken in shallow glass baking dish at 350 degrees for 25 minutes and bring a large pot of generously salted water to boil. Cook pasta until al dente, about 8 to 10 minutes. Drain, and set aside. Stir 2% milk into zucchini and red pepper, and simmer until it is reduced by about half, about 10 minutes. Cut chicken into bite sized pieces. Add chicken and pasta to skillet, and stir well. Mix in 1/2 cup of parmesan cheese. Sprinkle parsley over top and toss.