Post by Kathy on Aug 26, 2020 21:57:36 GMT
Chicken Fettuccine & Sweet Pepper Cayenne Sauce
I've had this recipe saved so long to try and I don't know what took so long! Delicious! I read reviews that said "to much liquid" but I ended up using the whole can of broth! I also made this with chicken and the original recipe did not so that may have been why some reviews said that! With the pasta and the chicken it soaked up the broth to a perfect consistency and the sour cream thickens it up too!
We love Cayenne Pepper and it gives the dish a little zip! A smooth zip! Simple recipe and easy to make! The Ready Cooked Grilled Chicken Strips make for a quick throw together meal that your family will love!
Everything together was the perfect combination!
Recipe adapted from allrecipes
12 ounces dry fettuccine pasta
2 (9 ounce) bags Ready Cooked Grilled Chicken Strips (I buy Perdue brand in the refrigerated section near hot dogs NOT frozen) or any chicken you like
1 small sweet onion, diced
1 large red bell pepper, julienned
1 Tablespoon minced garlic
¾ teaspoon cayenne pepper, or to taste
1 (14½ ounce) can chicken broth
1 cup sour cream
1 cup shaved Parmesan cheese
1 Tablespoon grated Parmesan cheese, I used green container
salt and pepper, to taste
oregano, for garnish
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.
In a sprayed skillet cook chicken breaking up the large pieces. If you buy the Ready Cooked chicken you are just getting the chicken warm in this step.
Remove chicken from skillet and add onion, red bell pepper, garlic and cayenne pepper to the skillet with a little Extra Virgin Olive Oil over medium heat and sauté until soft and charred a little.
Stir in broth. Bring to a boil, uncovered, stirring occasionally, for 8 minutes or until juices have thickened somewhat. Add sour cream and simmer 3 minutes. Remove from heat and stir in cheeses saving a little shaved Parmesan for garnish.
Toss hot pasta and chicken with sauce and season with salt and pepper to taste and oregano for garnish.
Served with Brioche Garlic Rolls.
