Chicken Milano with Roasted Red Peppers recipe

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Ingredients

1 tablespoon butter
2 cloves garlic, minced
1 cup chicken broth, divided
½ cup chopped roasted red peppers
1 cup heavy whipping cream
3 skinless, boneless chicken breast halves
salt and ground black pepper to taste
2 tablespoons vegetable oil
2 tablespoons chopped fresh basil
8 ounces fettuccine

Nutrition Info

798.4 calories
carbohydrate: 58.5 g
cholesterol: 187.7 mg
fat: 47.1 g
fiber: 2.9 g
protein: 36.8 g
saturatedFat: 23.3 g
servingSize: -
sodium: 759.6 mg
sugar: 2.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt butter in a large saucepan over low heat, cook and stir garlic until fragrant, about 30 seconds. Pour 3/4 cup chicken broth over garlic mixture, stir in red peppers. Bring to a boil, reduce heat, and simmer until broth is slightly reduced, about 10 minutes.

  2. Pour cream into broth mixture, bring to a boil. Simmer, stirring occasionally, until sauce is thick enough to coat the back of a spoon, 5 to 10 minutes.

  3. Season both sides of chicken breasts with salt and pepper.

  4. 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. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a work surface and cover with a piece of aluminum foil, discard fat from skillet.

  5. 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. Pour broth mixture into cream sauce, stir in basil.

  6. Fill a large pot with lightly salted water and bring to a rolling boil. 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. Drain and transfer pasta to a bowl and toss with 3 to 4 tablespoons cream sauce.

  7. Cut each chicken breast into 2 to 3 diagonal slices. Transfer pasta to serving plates, top with chicken and cream sauce.

Recipe Yield

3 servings

Recipe Note

A delicious pasta and chicken dish with garlic, roasted red peppers, and cream.

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