chicken milano with roasted red peppers

Ingredients

• Servings: 3
• 1 tablespoon butter
• 2 cloves garlic, minced
• 1 cup chicken broth, divided
• 1/2 cup chopped roasted red peppers
• 1 cup heavy whipping cream
• 3 skinless, boneless chicken breast halves
• salt and ground black pepper to taste
• 2 tablespoons vegetable oil
• 2 tablespoons chopped fresh basil
• 8 ounces fettuccine

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• melt butter in a large saucepan over low heat; cook and stir garlic until fragrant, about 30 seconds. pour 3/4 cup chicken broth over garlic mixture; stir in red peppers. bring to a boil, reduce heat, and simmer until broth is slightly reduced, about 10 minutes.
• pour cream into broth mixture; bring to a boil. simmer, stirring occasionally, until sauce is thick enough to coat the back of a spoon, 5 to 10 minutes.
• season both sides of chicken breasts with salt and pepper.
• heat oil in a large skillet over medium heat; cook chicken in the hot oil, occasionally pressing with the back of a slotted spatula, until no longer pink in the center, 4 to 5 minutes per side. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). transfer chicken to a work surface and cover with a piece of aluminum foil; discard fat from skillet.
• pour remaining 1/4 cup chicken broth into the same large skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. pour broth mixture into cream sauce; stir in basil.
• fill a large pot with lightly salted water and bring to a rolling boil. stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, 8 to 10 minutes. drain and transfer pasta to a bowl and toss with 3 to 4 tablespoons cream sauce.
• cut each chicken breast into 2 to 3 diagonal slices. transfer pasta to serving plates; top with chicken and cream sauce.