Wednesday, June 6, 2012

Chicken and Bell Pepper Alfredo

chicken and bell pepper alfredoThis dish is a play off a dish I have been making for years.  One of the first ever dinner parties I had, I cooked a version of this dish.  The main difference was that the pasta was prepared, then topped with more cheese and baked.  I remember being so proud of myself for making my own sauce, I was 21 and still in college, but I finally had an apartment of my own (with a working oven!) I believe the recipe came from a magazine of some sort.  And I believe it also originally included some broccoli, which I think would also be fantastic in this version.  You can use whatever Italian cheese you have on hand: Mozzarella, Monterrey Jack, something that melts and is white.
Chicken and Bell Pepper Alfredo Pasta

2 tablespoons olive oil
2 boneless skinless chicken breasts, cut crosswise into ½ inch-wide strips
1 large red bell pepper, thinly sliced
6 mushrooms, thinly sliced
½ onion, thinly sliced
1 clove garlic, minced
½ cup white wine
1 ½ cups whipping cream
1 cup grated Parmesan cheese
½ cup grated Italian blend cheese
1 pound pasta, cooked

Heat 2 tablespoons olive oil in heavy large Dutch oven over medium-high. Sauté chicken strips until just cooked through, about 4 minutes. Transfer chicken strips to bowl. Add sliced red bell pepper, mushrooms and onions to Dutch oven and sauté until just tender, about 5 minutes. Add the garlic and sauté for 30 seconds more. Deglaze the pan with the white wine, cook until the liquid is reduced by half. Add whipping cream, grated Parmesan cheese and Italian blend cheese. Simmer until sauce thickens slightly, about 5 minutes. Add chicken strips and any juices in bowl to sauce, salt and pepper to taste. Add pasta, toss and serve.
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