This recipe and photo were shared with me by Karen Calanchini, Food
Stylist and Photographer, of Redding, CA.
This healthy and colorful pasta is very fresh
tasting and great for your Fall harvest of garden peppers and tomatoes.
More delicious
Pasta Recipes and
Poultry Recipes for more great cooking ideas.
Zesty Chicken Pasta with Peppers Recipe
Recipe Type:
Poultry,
Pasta,
Tomato,
Wine
Yields: 6 servings
Prep time: 20 min
Cook time: 30 min
Ingredients:
1 pound (16 ounces) fettuccine
pasta
4 boneless and skinless chicken breasts, cut into bite-size pieces
3 teaspoons seasoned salt, Cajun spice mix, or any zesty seasoning mix of your choice, divided
2 tablespoons
olive oil, divided
2 tablespoons butter, divided
1 green pepper (such as Anaheim
chile pepper or green bell pepper), seeded and sliced
1 whole red bell pepper, seeded and sliced
1 whole orange bell pepper, seeded and sliced
1/2 large red onion, cut in half and sliced
4 to 6
garlic cloves, diced
4 large
tomatoes, peeled and chopped into bite-size pieces
2 cups homemade chicken stock or a good store-bought chicken broth
1/2 cup
white wine(I used dry Vermouth)
1 cup
heavy cream
Cayenne pepper to taste
Salt and freshly-ground black
pepper, to taste
Chopped parsley or sweet basil, to taste
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.
