Chicken with Sun-Dried Tomato and Roasted Pepper Cream Sauce recipe
All Recipes Main Dish Recipes Pasta Chicken
Ingredients
- 3 tablespoons olive oil 2 cloves garlic, minced 4 skinless, boneless chicken breast halves 2 cups chicken broth ½ cup red wine 2 tablespoons Italian seasoning 1 (6 ounce) jar sun-dried tomatoes packed in oil, drained and chopped 1 (16 ounce) jar roasted red peppers, drained and chopped ½ cup heavy cream 8 ounces uncooked spinach fettuccine 2 tablespoons all-purpose flour
Nutrition Info
- 701.4 caloriescarbohydrate: 62.5 gcholesterol: 110.9 mgfat: 32.5 gfiber: 6.6 gprotein: 37.9 gsaturatedFat: 10.4 gservingSize: -sodium: 1193.1 mgsugar: 5.9 gtransFat: : -unsaturatedFat: : -
Directions Chicken with Sun-Dried Tomato and Roasted Pepper Cream Sauce
Directions
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Heat olive oil in a large skillet over medium heat, and cook the garlic until softened, about 2 minutes. Lay the chicken breasts into the skillet, and cook until lightly browned, about 5 minutes per side. Pour in the chicken broth, red wine, Italian seasoning, and sun-dried tomatoes, reduce heat to low, and simmer until the chicken is no longer pink inside and the sauce is reduced, 15 to 20 minutes.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spinach fettuccine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Arrange the fettuccine on a serving platter.
Stir the roasted red peppers and cream into the skillet, and bring just to a simmer. Allow to simmer for about 5 minutes. Remove the chicken breasts, and arrange on the fettuccine. Whisk the flour into the sauce, and simmer until thickened, about 3 more minutes, whisking constantly. Pour sauce over chicken and pasta.