Low Carb Fettuccine With Chicken and Bell Pepper Cream Sauce

"This is a delicious low carb version of my neices lovely recipe: Fettuccine with Chicken and Bell Pepper Cream Sauce #143168. We serve ours over Miracle Noodles (no carbs), but it can also be served over low carb pasta or regular pasta for guests not counting carbs!"
 
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Ready In:
1hr 10mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Cut each chicken breast into several strips, then sprinkle 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 sauté until crisp-tender, about 5 minutes. Add minced garlic and crushed red pepper to skillet and sauté 4 minutes. Add heavy cream and chicken stock. Simmer until sauce thickens slightly, about 8 minutes.
  • Cut chicken into thin 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 and then season sauce to taste with salt and pepper.
  • *For those not on a low carb diet, you can serve this over 8 oz. fettuccini. Just cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain and return to pot. Serve sauce over pasta.
  • Serve, passing additional Parmesan separately.

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Reviews

  1. Made this tonight and it was delicious.
     
  2. Made this dish with leftover roast chicken. Absolutely delicious. Low carbing so served over sheritaki noodles. I will try again with shrimp.
     
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Tweaks

  1. I just had 2 green peppers, and used dried basil instead of fresh. I also added more Parmesan cheese.
     

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