• Shay

Grilled Chicken, Red and Orange Peppers Fettuccine Alfredo

Pasta! Pasta! Pasta! One of my favorite carbs in life. Since I getting older now I am watching what I eat now; but sometime I will treat myself and this is one of my favorite dishes to eat.

This dish is creamy, the peppers give it the sweet tang, the alfredo sauce with Parmesan cheese and nutmeg give it the right balance. Grilled chicken who can resist this dish!

Prep time :20 mins

Cook time: 35 mins

Serves: 4

Ingredients:

12 ounces fettuccine

2 chicken breast

1/4 cup olive oil

2 tablespoons Kosher salt

2 tablespoon season pepper

1 garlic clove; chopped finely

1 red pepper, julienne

1 orange pepper, julienne

2 tablespoon brown sugar

1 tsp red pepper

1 stick butter

1 cup heavy cream

1 cup half and half

1 teaspoon nutmeg

1 cup freshly grated Parmesan cheese

1/2 freshly squeezed lemon juice

Bring water to boil add 1 tablespoon of olive oil and 1 teaspoon salt. Add pasta and boil until al dente, tender but slightly firm. Strain and set aside.

Season chicken with 1 tsp salt and 1 tsp seasoned pepper and 2 tablespoon olive oil and set aside and refrigerate overnight or at least 30-45 minutes. Preheat grill to medium high heat. Add chicken to grill and cook on each side for about 5-6 minutes until cooked thoroughly.

Slice chicken.

Heat a large skillet add 2 tablespoons olive oil.

1 tablespoon butter.


salt, pepper, garlic, and brown sugar.

Cook stirring occasionally until peppers are soft but firm. take out of skillet set aside.



In the same skillet add remaining olive oil and butter.


When butter is melted, whisk in cream, half and half, nutmeg.Bring to boil; sauce should start to thicken. Add cheese, peppers, seasoned pepper, lemon juice, (salt if needed) and half full of chicken. Combine everything well








Top pasta with remaining chicken and more Parmesan cheese. Serve immediately.



Recipe:

Prep time :20 mins

Cook time: 35 mins

Serves: 4

12 ounces fettuccine

2 chicken breast

1/4 cup olive oil

2 tablespoons Kosher salt

2 tablespoon season pepper

1 garlic clove; chopped finely

1 red pepper, julienne

1 orange pepper, julienne

2 tablespoon brown sugar

1 tsp red pepper

1 stick butter

1 cup heavy cream

1 cup half and half

1 teaspoon nutmeg

1 cup freshly grated Parmesan cheese

1/2 freshly squeezed lemon juice

Directions:

Bring water to boil add 1 tablespoon of olive oil and 1 teaspoon salt. Add pasta and boil until al dente, tender but slightly firm. Strain and set aside.

Season chicken with 1 tsp salt and 1 tsp seasoned pepper and 2 tablespoon olive oil and set aside and refrigerate overnight or at least 30-45 minutes. Preheat grill to medium high heat. Add chicken to grill and cook on each side for about 5-6 minutes until cooked thoroughly. Slice chicken.

Heat a large skillet add 2 tablespoons olive oil, 1 tablespoon butter, peppers red and orange, red pepper, salt, pepper, garlic, and brown sugar. Cook stirring occasionally until peppers are soft but firm. take out of skillet set aside.

In the same skillet add remaining olive oil and butter. When butter is melted, whisk in cream, half and half, nutmeg. Bring to boil; sauce should start to thicken. Add cheese, peppers, seasoned pepper, lemon juice, (salt if needed) and half full of chicken. Combine everything well.

Top pasta with remaining chicken and more Parmesan cheese. Serve immediately.

© 2019 by Divine Kuizine. Creation and Marketing by Give Back Marketing

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