Preparation:
Cook pasta according to package directions; drain and return to pan to keep warm.
Learn How To Cook Pasta Properly.
Sprinkle chicken
pieces with 1 1/2 teaspoons spicy seasoning and toss
to coat.
In a large heavy
frying pan over medium-high heat, add 1 tablespoon
olive oil and 1 tablespoon butter; let melt. Add the
seasoned chicken pieces and sauté until golden on
both sides. Remove from pan with a slotted spoon and
set aside on a plate.
Add the remaining 1
tablespoon olive oil and 1 tablespoon butter to the
hot frying pan. Add peppers and onion; sauté
slightly. Sprinkle the remaining 1 1/2 teaspoons of
seasonings over the peppers. Cook, stirring gently,
for 3 to 5 minutes. Add garlic slices and sauté until the garlic is fragrant and peppers
begin to soften. NOTE: You
want the pepper to have some crispness.
Remove the cooked vegetables from the frying pan and
set aside on a plate.
In the same frying
pan, increase heat to high.
Pour in the wine and chicken broth, scraping bottom
of the pan to remove any browned bits. Reduce heat
to medium-low. Pour in the cream, whisking
constantly until the cream starts to thicken the
mixture. Taste and add salt and pepper, if needed,
and cayenne pepper.
Add the chicken
pieces, vegetables, and any accumulated juices to the
sauce. Stir and cook for approximately 2 minutes
until the mixture is hot. Add the drained fettuccine
pasta and toss to combine.
To serve, top with
either fresh chopped parsley or sweet basil. Serve
with your favorite hot sauce on the side.
Makes 6 servings.
