Creamy Chicken Fettuccine with Anaheim Peppers
Indulge in this delightful Creamy Chicken Fettuccine with Anaheim Peppers, a recipe inspired by the vibrant flavors of Guadalajara. This dish features tender bite-sized pieces of chicken in a luscious creamy sauce, enriched with the mild heat of fresh anaheim chilies and the sweetness of sautéed onions. With its rich, comforting flavors clinging to perfectly cooked fettuccine, this meal is not only a treat for the taste buds but is also quick and easy to prepare, making it ideal for busy weeknights. Serve it with a side salad or garlic bread for a complete dinner experience that your family will love!
4
Servings
N/A
Calories
11
Ingredients
Ingredients
all-purpose flour
1/4 cup (none)
salt
1/4 teaspoon (none)
pepper
1/4 teaspoon (none)
boneless skinless chicken breast halves
12 ounces (cut into bite-size pieces)
butter or margarine
3 tablespoons (none)
fresh anaheim chilies
2 (seeded and sliced into rings)
medium onion
1 (sliced and cut into rings)
crushed red pepper flakes
1/4-1/2 teaspoon (none)
light cream or half-and-half
3/4 cup (none)
shredded Monterey Jack cheese
1/3 cup (none)
hot cooked fettuccine pasta
2 cups (cooked)
Instructions
1
In a resealable plastic bag, combine the flour, salt, and pepper. Add the diced chicken and shake the bag vigorously until all pieces are evenly coated.
2
In a large skillet, melt 2 tablespoons of butter over medium heat until shimmering. Add the coated chicken pieces to the skillet and cook, stirring occasionally, for about 8 minutes, or until the chicken is tender, no longer pink, and the coating is golden brown. Remove the chicken from the skillet and set it aside to keep warm.
3
In the same skillet, add the remaining tablespoon of butter and heat until hot. Add the sliced anaheim chilies, onion rings, and crushed red pepper flakes. Sauté for about 5 minutes, stirring constantly, until the vegetables are tender but not browned, scraping up any browned bits from the skillet for extra flavor.
4
Once the vegetables are tender, slowly pour in the light cream while stirring. Bring the mixture to a low boil, then reduce the heat slightly. Return the cooked chicken to the skillet and stir to combine everything. Allow the mixture to simmer uncovered for an additional minute, or until the sauce thickens slightly.
5
Remove the skillet from the heat. To serve, spoon the creamy chicken and vegetable mixture generously over hot, cooked fettuccine. Finish with a sprinkle of shredded Monterey Jack cheese on top for added creaminess and flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the inspiration for this Creamy Chicken Fettuccine recipe?
This recipe is inspired by the vibrant flavors of Guadalajara.
How many servings does this recipe provide?
This recipe makes 4 servings.
What type of chicken should I use?
Use 12 ounces of boneless skinless chicken breast halves, cut into bite-size pieces.
What are the ingredients for the chicken coating?
The chicken is coated in a mixture of 1/4 cup all-purpose flour, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
How do I ensure the chicken is evenly coated?
Combine the flour, salt, and pepper in a resealable plastic bag, add the chicken, and shake vigorously.
What type of fat is used for cooking?
The recipe calls for 3 tablespoons of butter or margarine.
How long do I cook the chicken?
Cook the chicken for about 8 minutes, or until it is tender and no longer pink.
What should the chicken look like after cooking?
The chicken coating should be golden brown.
What kind of peppers are used in this dish?
The recipe uses 2 fresh Anaheim chilies, seeded and sliced into rings.
How do I prepare the onion?
Use one medium onion, sliced and cut into rings.
What spices add heat to the vegetable mixture?
The recipe uses 1/4 to 1/2 teaspoon of crushed red pepper flakes.
How long should the vegetables be sautéed?
Sauté the chilies, onion, and red pepper flakes for about 5 minutes.
Should I brown the vegetables?
No, sauté them until they are tender but not browned.
What should I do with the browned bits in the skillet?
Scrape up any browned bits from the skillet while sautéing the vegetables for extra flavor.
What liquid is used to make the creamy sauce?
The sauce is made with 3/4 cup of light cream or half-and-half.
How do I combine the cream with the vegetables?
Slowly pour the light cream into the skillet while stirring once the vegetables are tender.
Do I need to boil the sauce?
Yes, bring the mixture to a low boil before reducing the heat.
How long does the sauce need to simmer?
Simmer the mixture uncovered for an additional minute until the sauce thickens slightly.
What type of pasta is recommended for this recipe?
Serve the mixture over 2 cups of hot, cooked fettuccine pasta.
What kind of cheese is used for the topping?
The dish is finished with 1/3 cup of shredded Monterey Jack cheese.
Is this recipe suitable for a busy weeknight?
Yes, it is described as quick and easy to prepare, making it ideal for busy weeknights.
Are Anaheim chilies very spicy?
Anaheim chilies provide a mild heat.
What are some suggested side dishes?
It is recommended to serve this meal with a side salad or garlic bread.
How many total ingredients are needed?
There are 11 ingredients required for this recipe.
Can I use margarine instead of butter?
Yes, the recipe allows for either butter or margarine.
Does the recipe require seeding the peppers?
Yes, the Anaheim chilies should be seeded before being sliced into rings.
Is the sauce cooked covered or uncovered?
The sauce should be simmered uncovered for the final minute.
What is the first step in the instructions?
The first step is to coat the diced chicken in a mixture of flour, salt, and pepper.
What is the texture of the finished dish?
It is a rich and comforting dish with a luscious sauce that clings to the pasta.
Does the recipe include nutritional information like calories?
The provided data does not include specific nutritional values such as calories or fat content.