Chicken Milano with Roasted Red Peppers recipe

Directions Chicken Milano with Roasted Red Peppers

Directions

1. Melt butter in a large saucepan over low heat, cook and stir garlic until fragrant, about 30 seconds. Pour 3/4 cup chicken broth over garlic mixture, stir in red peppers. Bring to a boil, reduce heat, and simmer until broth is slightly reduced, about 10 minutes.

2. Pour cream into broth mixture, bring to a boil. Simmer, stirring occasionally, until sauce is thick enough to coat the back of a spoon, 5 to 10 minutes.

3. Season both sides of chicken breasts with salt and pepper.

4. Heat oil in a large skillet over medium heat, cook chicken in the hot oil, occasionally pressing with the back of a slotted spatula, until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a work surface and cover with a piece of aluminum foil, discard fat from skillet.

5. Pour remaining 1/4 cup chicken broth into the same large skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour broth mixture into cream sauce, stir in basil.

6. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, 8 to 10 minutes. Drain and transfer pasta to a bowl and toss with 3 to 4 tablespoons cream sauce.

7. Cut each chicken breast into 2 to 3 diagonal slices. Transfer pasta to serving plates, top with chicken and cream sauce.

Recipe Yield

Recipe Note