Blackened Chicken Fettuccine Recipe

Name: Blackened Chicken Fettuccine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon garlic powder; 1 tablespoon onion powder; 1 tablespoon dried thyme; 1 tablespoon dried oregano; 1 tablespoon paprika; 1 tablespoon dried tarragon; 1 tablespoon ground nutmeg; 1 teaspoon salt; 1 teaspoon ground red pepper; 1/2 teaspoon black pepper; 2/3 cup olive oil; 1/2 cup Worcestershire sauce; 5 boneless skinless chicken breasts; 1/4 cup butter, melted; 1 (12 ounce) package dry fettuccine; 1/2 red bell pepper, cut into strips; 1/2 yellow bell pepper, cut into strips; 1/2 green bell pepper, cut into strips; 2 stalks celery, sliced; 1 medium onion, sliced; 2 carrots, sliced; 1 cup dry white wine; 3/4 cup whipping cream; 3 medium tomatoes, chopped; 2 tablespoons water; 1 teaspoon cornstarch; fresh grated parmesan cheese

Servings: persons

1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon paprika
1 tablespoon dried tarragon
1 tablespoon ground nutmeg
1 teaspoon salt
1 teaspoon ground red pepper
1/2 teaspoon black pepper
2/3 cup olive oil
1/2 cup Worcestershire sauce
5 boneless skinless chicken breasts
1/4 cup butter, melted
1 (12 ounce) package dry fettuccine
1/2 red bell pepper, cut into strips
1/2 yellow bell pepper, cut into strips
1/2 green bell pepper, cut into strips
2 stalks celery, sliced
1 medium onion, sliced
2 carrots, sliced
1 cup dry white wine
3/4 cup whipping cream
3 medium tomatoes, chopped
2 tablespoons water
1 teaspoon cornstarch
fresh grated parmesan cheese

1
Combine the first 12 ingredients in a zip lock bag; add the chicken and seal. Put in refrigerator and marinate for 8 hours, turning the bag occasionally.
2
Remove the chicken from the bag; discard the marinade.
3
Cook the chicken in the melted butter in a large skillet over medium high heat for 5 minutes on each side or until well browned; remove the chicken and reserve the drippings.
4
Slice the chicken diagonally and set aside.
5
Cook the pasta according to the package; drain well.
6
Saute all vegetables in the dripping for 4 minutes or until crisp tender.
7
Add the wine, whipping cream, and tomatoes; simmer for 5 minutes.
8
Combine the water and cornstarch; stir well and add to the vegetable mixture.
9
Bring to a boil, and boil for 1 minute or until thickened, stirring constantly. Remove from the heat after it thickens; add the chicken and pasta toss well.
10
Sprinkle with FRESH grated parmesan cheese.

935

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon dried thyme, 1 tablespoon dried oregano, and more.

Yes, Blackened Chicken Fettuccine falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Blackened Chicken Fettuccine

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