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Creamy Chicken and Red Pepper Pasta
Yield: Makes 4 main-dish servings
Ingredients:
3
tablespoons vegetable oil, divided
1/4
cup pine nuts or coarsely chopped walnuts
1-1/2
pounds boneless skinless chicken thighs
Salt and black pepper
1
pound fettuccine
1/4
cup butter or margarine
3
cloves garlic, minced
2
tablespoons all-purpose flour
1-1/2
cups half-and-half
1/2
cup chicken broth
1/2
cup prepared roasted red peppers, drained and sliced
1/4
cup sliced pitted black olives
1/3
cup grated Romano cheese
Preparation:
1.
Heat 1 tablespoon oil in small skillet over medium-low heat. Add pine nuts; cook and stir 30 to 45 seconds until light brown, shaking pan constantly. Remove with slotted spoon; drain on paper towels.
2.
Sprinkle chicken with salt and black pepper. Heat remaining 2 tablespoons oil in large skillet over medium-high heat. Add chicken and cook 12 to 15 minutes until browned on both sides and no longer pink in center. Remove chicken from skillet. Cool slightly; cut into bite-size pieces.
3.
Cook fettuccine according to package directions. Rinse under warm running water; drain.
4.
Melt butter in medium saucepan over medium heat. Add garlic; cook and stir until golden. Stir in flour until smooth. Cook 1 minute. Gradually stir in half-and-half and chicken broth. Bring to a boil over medium heat; continue boiling 3 to 4 minutes or until slightly thickened and reduced.
5.
Place fettuccine in large bowl. Add chicken, pine nuts, red peppers and olives. Toss gently to coat. Pour sauce over fettuccine; toss gently. Add cheese and salt and black pepper to taste; toss. Garnish as desired.
This recipe appears in:
Pasta
