Top Secret Restaurant Recipes, p. 294
4 tablespoons (1/2 stick) butter
1 green bell pepper, chopped (1 cup)
1 red bell pepper, chopped (1 cup)
½ white onion, sliced and quartered (1 cup)
1 clove garlic, pressed
2 boneless, skinless chicken breast halves
2 teaspoons olive oil
1 medium tomato, chopped
4 to 6 mushrooms, sliced (1 ¼ cup)
1 cup chicken stock or 1 chicken
bouillon cube dissolved in 1 cup boiling water
Salt
¼ teaspoon cayenne pepper
¼ teaspoon paprika
¼ teaspoon white pepper
¼ teaspoon dried thyme
4 to 6 quarts water
1 12-ounce box fettuccine
2 teaspoons chopped fresh parsley
Melt 2 tablespoons of the butter in a large skillet
over medium/high heat.
Saute the bell peppers, onions, and garlic in the
butter for 8 to 10 minutes or until the vegetables begin to soften slightly.
As the vegetables are cooking, cut the chicken breasts
into bite-size pieces.
Prepare a medium-size pan over high heat with the olive
oil. When the pan is hot, add the chicken and cook, stirring, for 5 to 7
minutes or until the chicken shows no pink.
When the vegetables are soft (about 10 minutes) add the
chicken to the pan.
Add the tomatoes, mushrooms, chicken stock, ¼ teaspoon
salt, cayenne pepper, paprika, white pepper, and thyme and continue to simmer
for 10 to 12 minutes until it thickens.
In the meantime bring the water to a boil in a large
pot. If you like, add half a tablespoon of salt to the water. Cook the
fettuccine in the boiling water until done. This will take 10 to 12 minutes.
When the noodles are done, drain them and add the remaining 2 tablespoons of butter.
The butter should melt quickly on the hot
noodles. Toss the noodles to mix in the butter.
Serve the dish by dividing the noodles in half onto two
plates. Divide the chicken and vegetable sauce evenly and spread it over the
top of the noodles on each plate. Divide the parsley and sprinkle it over each
serving.
My Rating: 3/5 "This is filling and enjoyable. It's also weird, though, because it's hot without being savory. Like, you can feel the ping from the spices but there's no real flavor behind the ping. Better cooks than me can experiment to make this taste more robust."
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