Blackened Chicken Fettuccine
Blackened Chicken Fettuccine
Use a cast-iron skillet for best results.
Ingrediënten
Makes 6 servings / Prep: 8 min., Chill: 8 hrs., Cook: 35 min.
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 1 tablespoon paprika
- 1 tablespoon dried tarragon
- 1 tablespoon ground nutmeg
- 1 teaspoon salt
- 1 teaspoon ground red pepper
- ½ teaspoon black pepper
- ⅔ cup olive oil
- ½ cup Worcestershire sauce
- 5 skinned and boned chicken breasts
- ¼ cup butter melted
- 1 12-ounce package fettuccine
- ½ red bell pepper cut into thin strips
- ½ yellow bell pepper cut into thin strips
- ½ green bell pepper cut into thin strips
- 2 celery ribs sliced
- 1 medium onion chopped
- 2 carrots diagonally sliced
- 1 cup dry white wine
- ¾ cup whipping cream
- 3 medium tomatoes chopped
- 2 tablespoons water
- 1 teaspoon cornstarch
- Freshly shredded Parmesan cheese
Instructies
- Combine first 12 ingredients in a zip-top freezer bag; add chicken.
- Seal bag, and marinate in refrigerator 8 hours, turning occasionally.
- Remove chicken from bag, discarding marinade.
- Cook chicken in melted butter in a large skillet over medium-high heat 5 minutes on each side or until well browned.
- Remove chicken from skillet, reserving drippings in skillet.
- Slice chicken diagonally; set aside.
- Cook pasta according to package directions; drain well.
- Set aside.
- Sauté peppers, celery, onion, and carrot in drippings in skillet 4 minutes or until vegetables are crisp-tender.
- Add wine, whipping cream, and tomato; simmer 5 minutes.
- Combine water and cornstarch; stir well.
- Add to vegetable mixture in skillet.
- Bring to a boil; boil 1 minute or until thickened, stirring constantly.
- Remove from heat.
- Add chicken and pasta, tossing well; sprinkle with Parmesan cheese.
