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Fettuccine with Chicken and Bell Pepper Cream Sauce
Fettuccine with Chicken and Bell Pepper Cream Sauce
(Fettuccine con Pollo e Salsa di Peperone)
 
 
Ingredients:

12 ounces skinless boneless chicken thighs
1 tablespoon butter
1 large green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 small red onion, thinly sliced
2 garlic cloves, minced
1/2 teaspoon dried crushed red pepper
1 and 1/2 cups whipping cream
1 cup chicken stock or chicken broth
3 tablespoons thinly sliced fresh basil
1/4 cup finely grated Parmigiano cheese

8 ounces fettuccine pasta
Additional grated Parmigiano cheese 

Directions:

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 Parmigiano 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 'al dente'.
 
Drain and return to pot.
 
Add sauce and toss to coat.
 
Serve, passing additional Parmigiano cheese separately. Makes 4 first-course servings.
 
That's it!
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