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Lucca Pasta

Source of Recipe


Cove Point Lodge






List of Ingredients



• 12 ounces skinless, boneless chicken thighs
  
• 1 Tbsp butter
  
• 1 large green bell pepper, thinly sliced
  
• 1 red bell pepper, thinly sliced
  
• 1 small red onion, thinly sliced
  
• 2 garlic cloves, minced
  
• 1/2 tsp dried crushed red pepper
  
• 1-1/2 cups whipping cream
  
• 1 cup chicken stock or canned low-sodium chicken broth
  
• 3 Tbsp thinly sliced fresh basil
  
• 1/4 cup finely grated Parmesan cheese
  
• 8 ounces fettucine
  
• Additional grated Parmesan cheese
  






Instructions



1. Sprinkle chicken with salt and pepper. Melt butter in heavy large skillet over medium-high heat. Add chicken and cook until brown on both sides, about 5 minutes. Transfer chicken to plate. Add green and red bell peppers and onion to same skillet and saute until crisp-tender, about 5 minutes. Add minced garlic and crushed red pepper to skillet and saute 4 minutes. Add whipping cream and chicken stock. Simmer until sauce thickens slightly, about 8 minutes.
   
   
2. Cut chicken into strips and add to sauce. Simmer until chicken is cooked through, about 2 minutes. Add basil and 1/4 cup grated Parmesan cheese to sauce, stirring to incorporate. Season sauce to taste with salt and pepper.
   
   
3. Meanwhile, cook pasta in a large pot of boiling salted water until tender but still firm to bite. Drain and return to pot. Add sauce and toss to coat.
   
   Serve, passing additional Parmesan separately.
   
   Makes 4 first-course servings.