Fettuccine with Chicken, Red Onion and Peppers

Name: Fettuccine with Chicken, Red Onion and Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 skinless boneless chicken breast halves, cut crosswise into strips; 1 tablespoon plus 1/2 cup chopped fresh cilantro; 4 tablespoons olive oil; 6 garlic cloves, minced; 1 large red onion, thinly sliced; 2 large red bell peppers, seeded, thinly sliced; 1 large poblano chili, seeded, thinly sliced; 2 cups whipping cream; 1 tablespoon minced canned chipotle chilies; 1 pound fettuccine; 1 1/2 cups coarsely grated Monterey Jack cheese

Servings: persons

3 skinless boneless chicken breast halves, cut crosswise into strips
1 tablespoon plus 1/2 cup chopped fresh cilantro
4 tablespoons olive oil
6 garlic cloves, minced
1 large red onion, thinly sliced
2 large red bell peppers, seeded, thinly sliced
1 large poblano chili, seeded, thinly sliced
2 cups whipping cream
1 tablespoon minced canned chipotle chilies
1 pound fettuccine
1 1/2 cups coarsely grated Monterey Jack cheese

1
Toss chicken, 1 tablespoon cilantro and 1 tablespoon oil in small bowl.
2
Sprinkle with salt and pepper.
3
Cover; chill 1 hour.
4
Heat 3 tablespoons oil in large skillet over medium heat.
5
Add garlic, onion, bell peppers and poblano and saute until just tender, about 10 minutes.
6
Transfer vegetables to large bowl.
7
Add chicken to same skillet and saute over high heat until cooked through and beginning to brown, about 4 minutes.
8
Transfer chicken to bowl with vegetables.
9
Add cream and chipotle chilies to skillet and boil until reduced enough to coat spoon thickly, about 4 minutes.
10
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
11
Drain; return to pot.
12
Add chicken mixture, cream mixture and remaining 1/2 cup cilantro to pasta in pot.
13
Toss over medium-high heat until sauce coats pasta, about 3 minutes.
14
Stir in 1 cup cheese and toss to blend.
15
Season with salt and pepper.
16
Transfer to large bowl.
17
Sprinkle with remaining cheese.

1087

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 3 skinless boneless chicken breast halves, cut crosswise into strips, 1 tablespoon plus 1/2 cup chopped fresh cilantro, 4 tablespoons olive oil, 6 garlic cloves, minced, and more.

Yes, Fettuccine with Chicken, Red Onion and Peppers 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.

That's it — enjoy your meal!