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1/4
cup all-purpose flour
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1/4
teaspoon salt
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1/4
teaspoon pepper
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12
ounces skinless, boneless chicken breast halves, cut into bite-size strips
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3
tablespoons butter or margarine
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2
fresh Anaheim chili peppers, seeded and sliced into rings (about 1-1/2 cups)
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1
medium onion, sliced and separated into rings (1/2 cup)
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1/4
- 1/2
teaspoon crushed red pepper
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3/4
cup half-and-half or light cream
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1/3
cup shredded Monterey Jack cheese
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2
cups hot cooked fettuccine
1. In a plastic bag combine the flour, salt, and pepper. Add chicken strips to the bag and shake bag to coat chicken.
2. In a large skillet heat 2 tablespoons of the butter over medium heat until hot. Add coated chicken strips and cook about 8 minutes or until chicken is tender and no longer pink and coating is golden brown, stirring occasionally. Remove chicken from skillet; keep warm.
3. Heat remaining butter in skillet until hot. Add chili peppers, onion, and crushed red pepper. Cook and stir about 5 minutes or until tender but not brown, stirring up any browned bits. Add cream to skillet. Bring just to boiling. Return chicken to skillet; stir until combined. Simmer, uncovered, for 1 minute more or until slightly thickened.
4. Transfer chicken mixture to a serving dish. Sprinkle with cheese. Cover and let stand 2 to 3 minutes or until cheese is melted. Serve over hot cooked fettuccine. Makes 4 servings.
- Servings Per Recipe 4,
- Calories 392,
- Protein (gm) 27,
- Carbohydrate (gm) 28,
- Fat, total (gm) 19,
- Cholesterol (mg) 100,
- Saturated fat (gm) 11,
- Monosaturated fat (gm) 5,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 1,
- Sugar, total (gm) 1,
- Vitamin A (IU) 826,
- Vitamin C (mg) 56,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 9,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 20,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 294,
- Potassium (mg) 371,
- Calcium (DV %) 141,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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