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Chicken Milano with Roasted Red Peppers

Chicken Milano with Roasted Red Peppers

  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    50 m
Chris

Chris

A delicious pasta and chicken dish with garlic, roasted red peppers, and cream.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 3 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 798 kcal
  • 40%
  • Fat:
  • 47.1 g
  • 72%
  • Carbs:
  • 58.5g
  • 19%
  • Protein:
  • 36.8 g
  • 74%
  • Cholesterol:
  • 188 mg
  • 63%
  • Sodium:
  • 889 mg
  • 36%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. Season both sides of chicken breasts with salt and pepper.
  4. 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.
  5. 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.
  6. 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.
  7. Cut each chicken breast into 2 to 3 diagonal slices. Transfer pasta to serving plates; top with chicken and cream sauce.
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Reviews

SabrinaM
0

SabrinaM

9/12/2014

This sauce was sooo delicious! Restaurant quality! Served with asparagus instead of fettuccine (the sauce even tastes great over the asparagus). The only change I made was that I used 4 cloves of garlic instead of 2. I recommend starting the sauce well before the chicken, it takes a long time to thicken. I will definitely make this again! :)

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