Prep 8 hrs
Cook 20 mins
This is a divine dish. It’s great for a dinner party or a romantic dinner. It not only tastes great, but it’s wonderful to look. Please use a high quality parmesan cheese to top it off with (NOT the stuff in the can). For a full dinner, serve with a Caesar salad, bread sticks, and a great wine.
- 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
- 1⁄2 teaspoon black pepper
- 2⁄3 cup olive oil
- 1⁄2 cup Worcestershire sauce
- 5 boneless skinless chicken breasts
- 1⁄4 cup butter, melted
- 1 (12 ounce) package dry fettuccine
- 1⁄2 red bell pepper, cut into strips
- 1⁄2 yellow bell pepper, cut into strips
- 1⁄2 green bell pepper, cut into strips
- 2 stalks celery, sliced
- 1 medium onion, sliced
- 2 carrots, sliced
- 1 cup dry white wine
- 3⁄4 cup whipping cream
- 3 medium tomatoes, chopped
- 2 tablespoons water
- 1 teaspoon cornstarch
- fresh grated parmesan cheese
- Combine the first 12 ingredients in a zip lock bag; add the chicken and seal. Put in refrigerator and marinate for 8 hours, turning the bag occasionally.
- Remove the chicken from the bag; discard the marinade.
- Cook the chicken in the melted butter in a large skillet over medium high heat for 5 minutes on each side or until well browned; remove the chicken and reserve the drippings.
- Slice the chicken diagonally and set aside.
- Cook the pasta according to the package; drain well.
- Sauté all vegetables in the dripping for 4 minutes or until crisp tender.
- Add the wine, whipping cream, and tomatoes; simmer for 5 minutes.
- Combine the water and cornstarch; stir well and add to the vegetable mixture.
- Bring to a boil, and boil for 1 minute or until thickened, stirring constantly. Remove from the heat after it thickens; add the chicken and pasta toss well.
- Sprinkle with FRESH grated parmesan cheese.
Very good. I have made this several times and just realized I hadn't rated it yet. Thanks for a great recipe.
This was delicious! Not only did I use fresh Parmesan, I also used fresh garlic & fresh (store-bought) fettuccine - however, I had no ground red pepper (??) so I used cayenne. Since I was cooking a romantic dining room dinner for two, I scaled the recipe accordingly. For any chefs who want to do the same, 1/3 tbsp = 1 tsp and 1/3 tsp = 3 pinches. Thanx Recipe Fairy!