Chicken Pepper Fettuccini, In Garlic Cream Sauce
Recipe Mari Loewen, Photography Ross Cornish
I used to work at this Italian restaurant and this was their signature dish. I served thousands of them and still remember the gorgeous scented pasta with garlic cream sauce. And can almost taste it just thinking about it!
Ingredients
4 chicken breasts, skinless and boneless
1 cup bread crumbs
1 cup all-purpose flour
2 eggs, slightly beaten
½ cup neutral cooking oil
1 large red pepper, thinly sliced
1 large yellow pepper, thinly sliced
1 teaspoon light olive oil
1 package fettuccini pasta
2 cups whipping cream
2 - 3 garlic cloves, finely chopped
Salt & pepper to taste
For this dish, prepare the chicken and peppers first so that when your cream sauce is ready, you can serve it piping hot!
For the chicken, place each breast between layers of parchment and pound until just slightly flattened. Season with salt and pepper, and dredge each breast first in flour, then eggs, then crumbs. Heat neutral cooking oil 1-inch deep in a large skillet over medium heat and fry each breast for 3 minutes per side. Do not overload the skillet; you want the chicken to become golden and crispy. Drain the cooked chicken on a paper towel and set it aside to cool.
Heat olive oil in the cleaned skillet and sauté the peppers for about 2 minutes. Remove peppers from skillet and set aside.
For the cream sauce, in the same saucepan as the peppers, heat the cream and garlic over medium to high heat, bring to a boil, then immediately reduce the heat to medium. Keep at a rolling boil for approximately 10 minutes, stirring often. Add salt, reduce heat, and simmer for another minute, or until the pasta is ready to be added.
Meanwhile, prepare the pasta to just before the al dente stage; drain, reserving 1 cup of pasta water. Add the pasta to the cream sauce and toss with 1/2 cup of the reserved pasta water. Turn up the heat and toss until the sauce is thickened and the pasta is coated and velvety, about 5 minutes or less.
To serve, slice the chicken into strips, place on top of the pasta, and top with peppers. Garnish with good Parmesan, if desired. Serves 6-8.
