I just got home from a "housewarming" party. We were all very toasty and I had to be designated drivered home, which is not unusual for me, but I'm still alive and kicking and this recipe I made for the party was pretty darn good if I must say so myshelf (I have a slight, temporary lisp which, I'm sure, will be gone after a few hours of sleep).
FETTUCINE WITH CHICKEN AND BELL PEPPER CREAM SAUCE
"While vacationing in northeastern Minnesota, I had dinner at the Cove Point
Lodge in Beaver Bay. The highlight of my meal there was called Lucca pasta, a
blend of fettuccine, chicken and vegetables in a creamy, slightly spicy sauce,"
says Debra Adam of St. Paul, Minnesota.
12 ounces skinless boneless chicken thighs
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 dried crushed red pepper
1 1/2 cups whipping cream
1 cup chicken stock or canned low-salt chicken broth
3 tablespoons thinly sliced fresh basil
1/4 cup finely grated Parmesan cheese
8 ounces fettuccine
Additional grated Parmesan cheese
Sprinkle chicken 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 sauté until crisp-tender, about 5 minutes. Add minced garlic
and crushed red pepper to skillet and sauté 4 minutes. Add whipping cream 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.
Makes 4 first-course servings.
Bon Appétit
R.S.V.P.
April 2000
Cove Point Lodge, Beaver Bay, MN
Epicurious.com © CondéNet, Inc. All rights reserved.
FETTUCINE WITH CHICKEN AND BELL PEPPER CREAM SAUCE
"While vacationing in northeastern Minnesota, I had dinner at the Cove Point
Lodge in Beaver Bay. The highlight of my meal there was called Lucca pasta, a
blend of fettuccine, chicken and vegetables in a creamy, slightly spicy sauce,"
says Debra Adam of St. Paul, Minnesota.
12 ounces skinless boneless chicken thighs
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 dried crushed red pepper
1 1/2 cups whipping cream
1 cup chicken stock or canned low-salt chicken broth
3 tablespoons thinly sliced fresh basil
1/4 cup finely grated Parmesan cheese
8 ounces fettuccine
Additional grated Parmesan cheese
Sprinkle chicken 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 sauté until crisp-tender, about 5 minutes. Add minced garlic
and crushed red pepper to skillet and sauté 4 minutes. Add whipping cream 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.
Makes 4 first-course servings.
Bon Appétit
R.S.V.P.
April 2000
Cove Point Lodge, Beaver Bay, MN
Epicurious.com © CondéNet, Inc. All rights reserved.
