Spaghetti With Chicken And Bell Pepper In Sherry Lemon-Cream Sauce Recipe Recipe

Name: Spaghetti With Chicken And Bell Pepper In Sherry Lemon-Cream Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kosher salt; 1 tablespoon olive oil; 4 medium cloves garlic, minced (about 4 teaspoons); 2 shallots, minced (about 1/4 cup); 2 red bell peppers, sliced (about 2 cups); 1/3 cup dry sherry; 10 ounces heavy whipping cream; 2 tablespoons juice and 2 teaspoons grated zest from 1 to 2 lemons; 1 pound chicken breast, trimmed and cut into 1/2-inch pieces; Freshly ground black pepper; 1 pound spaghetti; 2 tablespoons butter, cut into pieces; 1/2 cup grated Parmesan cheese; 1/4 cup torn fresh basil leaves

Servings: persons

Kosher salt
1 tablespoon olive oil
4 medium cloves garlic, minced (about 4 teaspoons)
2 shallots, minced (about 1/4 cup)
2 red bell peppers, sliced (about 2 cups)
1/3 cup dry sherry
10 ounces heavy whipping cream
2 tablespoons juice and 2 teaspoons grated zest from 1 to 2 lemons
1 pound chicken breast, trimmed and cut into 1/2-inch pieces
Freshly ground black pepper
1 pound spaghetti
2 tablespoons butter, cut into pieces
1/2 cup grated Parmesan cheese
1/4 cup torn fresh basil leaves

1
Bring a large pot of salted water to a boil. Heat olive oil in a large straight-sided saute pan over medium heat until shimmering. Add garlic and shallots and cook, stirring often, until nearly softened and translucent, about 3 minutes. Add peppers and continue to cook until softened, another 2 minutes.
2
Add sherry, raise heat to medium-high and scrape any bits from the bottom of the pan using a wooden spoon. Let simmer for 1 minute, then add heavy cream, lemon juice, lemon zest, and chicken. Season with salt and pepper. Cook, stirring occasionally, until chicken is cooked through, about 4 minutes. Remove from heat and set aside.
3
Cook pasta until just barely undercooked (about 1 minute less than package directions). Drain, reserving 1 cup pasta cooking water. Add drained pasta to sauce. Return sauce to high heat. Swirl in butter and cook, stirring constantly, until pasta is fully cooked and sauce has thickened slightly. Adjust seasonings to taste and adjust sauce thickness with reserved pasta water. Toss with Parmesan and basil and serve immediately.

709

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 14 ingredients. The key ingredients include: Kosher salt, 1 tablespoon olive oil, 4 medium cloves garlic, minced (about 4 teaspoons), 2 shallots, minced (about 1/4 cup), and more.

Yes, Spaghetti With Chicken And Bell Pepper In Sherry Lemon-Cream Sauce Recipe 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.

Spaghetti With Chicken And Bell Pepper In Sherry Lemon-Cream Sauce Recipe

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