FETTUCCINE WITH CHICKEN AND BELL PEPPER CREAM SAUCE

Ingredients

12 ounces skinless boneless chicken thighs
1 tablespoon butter
1 large greenhouse green bell pepper, thinly sliced
1 greenhouse red bell pepper, thinly sliced
1 small red onion, thinly sliced
2 garlic cloves, minced
1/2 teaspoon dried crushed red pepper
1 1/2 cups whipping cream
1 cup chicken stock or canned low-salt chicken broth

3 tablespoons thinly sliced fresh basil
1/4 cup finely grated Parmesan cheese

8 ounces fettuccine
Additional grated Parmesan cheese

Preparation

Sprinkle chicken with salt and pepper. Melt butter in large skillet over medium-high heat. Add chicken and cook until brown on both sides, about 5 minutes. Remove chicken and transfer to plate. Add green and red bell peppers and onion to same skillet and sauté until crisp-tender, about 5 minutes. Add garlic and crushed red pepper to skillet and sauté 4 minutes. Add whipping cream and chicken stock. Simmer until sauce thickens slightly, about 8 minutes.

Cut chicken into strips, add to sauce. Simmer sauce until chicken is cooked through, about 2 minutes. Add basil and cheese to sauce, stirring to incorporate. Season to taste with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until al dente. Drain, return to pot. Add sauce and toss to coat. Serve, with additional cheese to add separately.

Makes 4 servings.

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