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recipes:bell_pepper_fettuccine [2010/08/22 09:45] (current) mcf created |
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+ | Bell Pepper Fettuccine "Confetti Fettuccine", from Elaine Tait, Knight-Ridder Newspapers (Tampa Tribune?) | ||
+ | |||
+ | * 1/4 cup olive oil | ||
+ | * 1 large chicken breast, skinned, boned, cut into thin strips | ||
+ | * 1 large onion, coarsely chopped, or in rings if preferred | ||
+ | * 1 sweet red bell pepper, cut in strips | ||
+ | * 1 sweet green bell pepper, cut in strips | ||
+ | * 2 cloves garlic, minced | ||
+ | * (1/4 to 1 teaspoon red pepper flakes, per taste) | ||
+ | * 2 or 3 large ripe tomatoes, seeded and cored, diced | ||
+ | * 1 pound cooked fettuccine | ||
+ | * freshly grated Parmesan cheese | ||
+ | | ||
+ | - Put water to boil for fettuccine, and cook while the rest of the recipe is cooking. | ||
+ | - In a large pan, heat 2 tablespoons oil over medium heat. Add chicken and saute, stirring, until chicken turns white, about two minutes. | ||
+ | - Using slotted spoon, remove chicken from pan and set aside. | ||
+ | - Add remaining two tablespoons of oil to pan. Increase heat to medium high, and add bell peppers and onion. Stir fry to soften, about ten minutes. | ||
+ | - Add the chicken,garlic, and pepper flakes. Cook two to three minutes. Add tomatoes and cook till warmed through, about one minute. | ||
+ | - Toss the chicken vegetable mixture with the well drained fettuccine to blend well. Top with grated cheese. | ||
+ | |||
+ | 4 to 6 servings | ||
+ | |||