Fettuccine With Chicken, Red Onion And Peppers
 
recipe by :bon appetit 
serving size :4 
cuisine : 
main ingred. : 
categories :pasta main dish 
 
amount measure ingredient -- preparation method 
  --------------------------------
3   skinless boneless chicken breast halves, cut
  crosswise into strips
1 Tbsp  chopped fresh cilantro, plus 1/2 cup chopped
  fresh
  cilantro
4 Tbsp  olive oil
  salt, to taste
  freshlyground black pepper, to taste
6   garlic cloves, minced
1 large  red onion, thinly sliced
2 large  red bell peppers, seeded, and thinly sliced
1 large  poblano chili, seeded and thinly sliced
2 cup  whipping cream
1 Tbsp  minced canned chipotle chilies
1 lb.  fettuccine
1-1/2 cup  coarsely-grated monterey jack cheese
 
toss chicken, 1 tablespoon cilantro and 1 tablespoon oil in small bowl. 
sprinkle with salt and pepper. cover; chill 1 hour. 
heat 3 tablespoons oil in large skillet over medium heat. add garlic, 
onion, bell peppers and poblano and saute until just tender, about 10 
minutes. transfer vegetables to large bowl. 
add chicken to same skillet and saute over high heat until cooked through 
and beginning to brown, about 4 minutes. transfer chicken to bowl with 
vegetables. 
add cream and chipotle chilies to skillet and boil until reduced enough to 
coat spoon thickly, about 4 minutes. 
meanwhile, cook pasta in large pot of boiling salted water until just 
tender 
but still firm to bite. drain; return to pot. 
add chicken mixture, cream mixture and remaining 1/2 cup cilantro to pasta 
in pot. toss over medium-high heat until sauce coats pasta, about 3 
minutes. stir in 1 cup cheese and toss to blend. season with salt and 
pepper. transfer to large bowl. sprinkle with remaining cheese. 
 
this recipe yields 4 to 6 servings. 
 
 
 
-- 
(ID: 5674) Mirror: rec.food.recipes: Thu, Oct 21, 2004


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