Guest Author - Vannie Ryanes
I saw this recipe online years ago, I believe the original recipe called for green or red bell peppers, but decided I like the slighty milder taste of the yellow pepper. This did not remove the snap from this delicious cream sauce. I use whole wheat pasta for this and most pasta dishes.
This spicy chicken fettuccine recipe could become one of your favorites. Good served with fresh, steamed green string beans or baby sweet peas, or maybe some fresh corn. Also nice, a small green salad and crispy Italian or French bread. For a meal like this you want a simple and refreshing dessert, lemon sorbet is a good choice. If you must have a creamy dessert try lemon yogurt mixed with blueberries, topped with lemon zest.
1 lb. fettuccine, whole wheat
2 tbsp. butter or margarine
2 large boneless chicken breasts with skin
1 cup scallion, use green and white parts, coarsely chopped
1 medium-sized yellow bell pepper, chopped fine.
2 large celery ribs, strings removed and chopped.
2 tbsp. flour
2 cups chicken broth, unsalted
1/4 tspn chicken bouillon powder
2 tspn paprika
1 tspn onion powder
3/4 tspn garlic flakes
1 tspn dried thyme
1 tspn dried oregano
1/4 to 1/2 tspn crushed cayenne pepper
Salt to taste
Prepare pasta according to package directions. When done, drain and toss with a bit of olive oil to keep from sticking together, keep warm.
Use skillet to saute chicken breasts (with skin) in butter or margarine over medium heat until the chicken is evenly browned and thoroughly cooked. Do not cook too long, it will result in dry chicken. Test doneness by piercing chicken, juices should run clear. Remove the chicken from pan, when cool to touch, remove chicken skin, cut chicken into long quarters and set aside in bowl.
Add flour to skillet, stir until flour and butter turns into a roux**. Add the three chopped vegetables to pan, stir and cook until they are just tender. Remove from heat and cover. Pour chicken broth into small pot and add bouillon powder, paprika, onion powder, garlic flakes, thyme, oregano and cayenne pepper. Cook over low heat for 5 minutes, then add to slowly to skillet while stirring. Heat until sauce simmers. Remove, 1/2 sauce from pot, add remaining sauce to pasta and toss gently; top with chicken, drizzle saved sauce over chicken.
Serves approx 6 or 7
**A roux is simply a thickener or sauce made from flour and butter.