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<blockquote data-quote="moreluck" data-source="post: 71788" data-attributes="member: 1246">Fettucini With Chicken and Bell Pepper Cream Sauce &nbsp;12&nbsp; ounces boneless skinless chicken breasts&nbsp; 1&nbsp; tablespoon butter&nbsp; 1&nbsp; large green bell pepper, thinly sliced&nbsp; 1&nbsp; red bell pepper, thinly sliced&nbsp; 1&nbsp; small red onion, thinly sliced&nbsp; 2&nbsp; garlic cloves, minced&nbsp; 1/2&nbsp; teaspoon dry crushed red pepper&nbsp; 1 1/2&nbsp; cups fat-free half-and-half&nbsp; 1&nbsp; cup chicken stock&nbsp; 3&nbsp; tablespoons fresh basil, thinly sliced&nbsp; 1/4&nbsp; cup parmesan cheese, finely grated&nbsp; 8&nbsp; ounces fettuccine&nbsp; Cut each chicken breast into several strips, then sprinkle with salt and pepper. Melt butter in heavy large skillet over medium-high heat. Add chicken and cook until brown on both sides, about 5 minutes. Transfer chicken to plate. Add green and red bell peppers and onion to same skillet and saut until crisp-tender, about 5 minutes. Add minced garlic and crushed red pepper to skillet and saut 4 minutes. Add half &amp; half and chicken stock. Simmer until sauce thickens slightly, about 8 minutes. Cut chicken into strips and add to sauce. Simmer until chicken is cooked through, about 2 minutes. Add basil and 1/4 cup grated Parmesan cheese to sauce, stirring to incorporate. Season sauce to taste with salt and pepper. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain and return to pot. Add sauce and toss to coat. Serve, passing additional Parmesan separately</blockquote>

[QUOTE="moreluck, post: 71788, member: 1246"] Fettucini With Chicken and Bell Pepper Cream Sauce 12 ounces boneless skinless chicken breasts 1 tablespoon butter 1 large green bell pepper, thinly sliced 1 red bell pepper, thinly sliced 1 small red onion, thinly sliced 2 garlic cloves, minced 1/2 teaspoon dry crushed red pepper 1 1/2 cups fat-free half-and-half 1 cup chicken stock 3 tablespoons fresh basil, thinly sliced 1/4 cup parmesan cheese, finely grated 8 ounces fettuccine Cut each chicken breast into several strips, then sprinkle with salt and pepper. Melt butter in heavy large skillet over medium-high heat. Add chicken and cook until brown on both sides, about 5 minutes. Transfer chicken to plate. Add green and red bell peppers and onion to same skillet and saut until crisp-tender, about 5 minutes. Add minced garlic and crushed red pepper to skillet and saut 4 minutes. Add half & half and chicken stock. Simmer until sauce thickens slightly, about 8 minutes. Cut chicken into strips and add to sauce. Simmer until chicken is cooked through, about 2 minutes. Add basil and 1/4 cup grated Parmesan cheese to sauce, stirring to incorporate. Season sauce to taste with salt and pepper. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain and return to pot. Add sauce and toss to coat. Serve, passing additional Parmesan separately [/QUOTE]

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