Chicken Milano With Roasted Red Peppers
Serves: 5
Kirstin Bosco
1 January 1970
Based on User reviews:
63
Spice
52
Sweetness
41
Sourness
40
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
1 tbsp
Butter2 cloves
Garlic (minced)1 cup
Chicken Broth (divided)1 cup
Heavy Whipping Cream1
Salt2 tbsps
Vegetable Oil2 tbsps
Basil (chopped fresh)230 g
FettuccineDirections:
1
Melt butter in a large saucepan over low heat; cook and stir garlic until fragrant, about 30 seconds
2
Pour 3/4 cup chicken broth over garlic mixture; stir in red peppers
3
Bring to a boil, reduce heat, and simmer until broth is slightly reduced, about 10 minutes
4
Pour cream into broth mixture; bring to a boil
5
Simmer, stirring occasionally, until sauce is thick enough to coat the back of a spoon, 5 to 10 minutes
6
Season both sides of chicken breasts with salt and pepper
7
Heat oil in a large skillet over medium heat; cook chicken in the hot oil, occasionally pressing with the back of a slotted spatula, until no longer pink in the center, 4 to 5 minutes per side
8
An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C)
9
Transfer chicken to a work surface and cover with a piece of aluminum foil; discard fat from skillet
10
Pour remaining 1/4 cup chicken broth into the same large skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon
11
Pour broth mixture into cream sauce; stir in basil
12
Fill a large pot with lightly salted water and bring to a rolling boil
13
Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, 8 to 10 minutes
14
Drain and transfer pasta to a bowl and toss with 3 to 4 tablespoons cream sauce
15
Cut each chicken breast into 2 to 3 diagonal slices
16
Transfer pasta to serving plates; top with chicken and cream sauce