Fettuccine With Chicken, Red Onion And Peppers
* exported from bigoven * 
recipe by :bon appétit, june 1999 
serving size :4 
cuisine : 
main ingred. : 
categories :pasta main dish 
amount measure ingredient -- preparation method 
3   skinless boneless chicken breast halves --cut
  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 sauté until just tender, about 10 
minutes. transfer vegetables to large bowl. 
add chicken to same skillet and sauté 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. 
formatted by joe comiskey - jcomis...@krypto.net 
(ID: 5738) Mirror: rec.food.recipes: Sun, Oct 17, 2004

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