Fettucine With Chicken And Bell Pepper Cream Sauce

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From the cove point lodge in beaver bay, mn. This sounds great.

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Steps

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Sprinkle chicken with salt and pepper.

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Melt butter in heavy large skillet over medium-high heat.

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Add chicken and cook until brown on both sides , about 5 minutes.

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Transfer chicken to plate.

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Add green and red bell peppers and onion to same skillet and saute until crisp-tender , about 5 minutes.

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Add minced garlic and crushed red pepper to skillet and saute 4 minutes.

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Add whipping cream and chicken stock.

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Simmer until sauce thickens slightly , about 8 minutes.

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Cut chicken into strips and add to sauce.

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Simmer until chicken is cooked through , about 2 minutes.

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Add basil and 1 / 4 cup grated parmesan cheese to sauce , stirring to incorporate.

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Season sauce to taste with salt and pepper.

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Meanwhile , cook pasta in large pot of boiling salted water until tender but still firm to bite.

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Drain and return to pot.

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Add sauce and toss to coat.

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Serve , passing additional parmesan separately.

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Makes 4 first-course servings.

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Ingredients

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boneless skinless chicken thighs, butter, green bell pepper, red bell pepper, red onion, garlic cloves, crushed red pepper flakes, whipping cream, chicken stock, fresh basil, parmesan cheese, fettuccine