Blackened Chicken Fettuccine

Name: Blackened Chicken Fettuccine
Prep time: 8 h
Cook time: 20 min
Total time: 8 h 20 min
Yield: 6 serving(s)
Ingredients: 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

(2)

Recipe by southern chef in lo

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.

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READY IN: 8hrs 20mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

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

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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