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Ingredients
- 8 ounces Fettuccine
- 1/2 pound Chicken, cut into piece
- 1 tablespoon Olive Oil
- 1 Clove of Garlic, minced
- 16 ounce jar Roasted Peppers
- 1/2 cup Heavy Cream
- 1/4 cup Chopped Fresh Parsley
- Salt and Pepper to taste
- Parmesan Cheese to serve
Directions
- Bring a large pot of water to a boil; cook pasta according to package directions; drain, rinse then set aside
- Chop half of the peppers into small pieces; place the remaining peppers with liquid from the jar into a food processor; process until smooth
- Add olive oil to a large skillet pan; cook the chicken for 5 minutes on medium heat; season with salt and pepper
- Add garlic to chicken in the skillet; cook for 30 seconds; add chopped and blended peppers; add heavy cream
- Cook stirring occasionally for 10 minutes until sauce is thickened
- Add fettuccine and parsley; mix everything together; sprinkle with parmesan cheese once served on a plate