Chicken Fettuccini in Creamy Roasted Bell Pepper and Bacon Sauce
Servings 4 people
Ingredients
- 1 tablespoon olive oil
- 4 skinless and boneless chicken breasts butterflied
- 10 oz Fettuccini
- 4 cloves garlic chopped
- ¼ teaspoon sundried tomato flakes or paprika
- 1 cup heavy cream
- ½ cup chicken stock
- 1 cup Parmesan cheese
- 5 strips bacon
- 1 jar (10 oz) roasted bell peppers
- ½ cup fresh basil
- Salt and pepper to taste
- 1 tablespoon flour
Instructions
- Chicken: Heat the oil in a pan over medium-high heat and season the chicken with salt, pepper and sundried tomato flakes (or paprika). Add the chicken to the pan and cook until lightly golden brown on both sides and cooked through, about 5 minutes per side. Remove from pan and set aside.
- Add the garlic and ¼ teaspoon of sundried tomato flakes and saute until fragrant, about a minute. Stir in 1 tablespoon flour. Add heavy cream and chicken stock. Add roasted red bell peppers and basil and simmer until warmed up and bubbling for about 3-5 minutes. Lower the heat and add cheese to the mixture. Whisk it in until all cheese is melted, about 2 more minutes.
- Pasta: Cook pasta in salty water according to package instructions. Drain.
- Putting it all together: Add pasta and chicken into the sauce and simmer for 4-5 minutes. Taste and season with more salt and pepper, if necessary.