Chicken Fettuccini With Garlic Cream Sauce

• 1/2 pounds Fettuccini
• 4 cloves Garlic (Large Cloves), Minced
• 2 Small Scallions, Minced
• 2 Tablespoons Extra Virgin Olive Oil
• 2 Boneless, Skinless Chicken Breasts, Cut Into 1" Cubes
• 1/4 cups Dry White Wine
• 3/4 cups Heavy Cream
• 1/4 cups Parmesan, Grated, Plus More For Garnish
• 1 Tablespoon Dried Parsley, Plus More For Garnish
• 1/4 cups Red Bell Pepper, Finely Chopped
• Salt To Taste

1. Cook pasta in boiling water until al dente.
2. In a large skillet over medium heat, saute garlic and scallions in olive oil until browned. Add chicken and cook until no longer pink. Deglaze pan with wine, reduce. Stir in cream, parmesan, parsley, red pepper and salt. Simmer until chicken is cooked through. Toss with cooked pasta, serve garnished with fresh grated parmesan and additional parsley.

fettuccini, garlic, scallions, olive oil, chicken breasts, ubc, heavy cream, ubc, parsley, ubc, salt

Taken from www.epicurious.com/recipes/member/views/chicken-fettuccini-with-garlic-cream-sauce-50149625 (may not work)