Fettuccine with Chicken, Red Onion and Peppers
- 3 skinless boneless chicken breast halves, cut crosswise into strips
- 1 tablespoon plus 1/2 cup chopped fresh cilantro
- 4 tablespoons olive oil
- 6 garlic cloves, minced
- 1 large red onion, thinly sliced
- 2 large red bell peppers, seeded, thinly sliced
- 1 large poblano chili, seeded, thinly sliced
- 2 cups whipping cream
- 1 tablespoon minced canned chipotle chilies
- 1 pound fettuccine
- 1 1/2 cups coarsely grated Monterey Jack cheese
- Toss chicken, 1 tablespoon cilantro and 1 tablespoon oil in small bowl.
- Sprinkle with salt and pepper.
- Cover; chill 1 hour.
- Heat 3 tablespoons oil in large skillet over medium heat.
- Add garlic, onion, bell peppers and poblano and saute until just tender, about 10 minutes.
- Transfer vegetables to large bowl.
- Add chicken to same skillet and saute over high heat until cooked through and beginning to brown, about 4 minutes.
- Transfer chicken to bowl with vegetables.
- Add cream and chipotle chilies to skillet and boil until reduced enough to coat spoon thickly, about 4 minutes.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
- Drain; return to pot.
- Add chicken mixture, cream mixture and remaining 1/2 cup cilantro to pasta in pot.
- Toss over medium-high heat until sauce coats pasta, about 3 minutes.
- Stir in 1 cup cheese and toss to blend.
- Season with salt and pepper.
- Transfer to large bowl.
- Sprinkle with remaining cheese.
chicken breast halves, fresh cilantro, olive oil, garlic, red onion, red bell peppers, poblano chili, whipping cream, chilies, fettuccine, cheese
Taken from www.epicurious.com/recipes/food/views/fettuccine-with-chicken-red-onion-and-peppers-101687 (may not work)