Blackened Chicken Fettuccine

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READY IN: 8hrs 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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