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- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 12 ounces skinless, boneless chicken breast halves, cut into bite-size strips
- 3 tablespoons butter or margarine
- 2 fresh Anaheim chili peppers, seeded and sliced into rings (about 1-1/2 cups)
- 1 mediumonion, sliced and separated into rings (1/2 cup)
- 1/4 - 1/2 teaspoon crushed red pepper
- 3/4 cup half-and-half or light cream
- 1/3 cup shredded Monterey Jack cheese
- 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,
- cal. (kcal) 392,
- Fat, total (g) 19,
- chol. (mg) 100,
- sat. fat (g) 11,
- carb. (g) 28,
- Monosaturated fat (g) 5,
- Polyunsaturated fat (g) 1,
- fiber (g) 1,
- sugar (g) 1,
- pro. (g) 27,
- vit. A (IU) 826,
- vit. 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 (mg) 141,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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