Creamy Chicken and Red Pepper Pasta

by the Editors of Publications International, Ltd.

Browse the article Creamy Chicken and Red Pepper Pasta

Creamy Chicken and Red Pepper Pasta Photo
Creamy Chicken and Red Pepper Pasta
Yield: Makes 4 main-dish servings
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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