Chicken Guadalajara

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3 users rated this recipe an average rating of 5.0
Makes:
4 servings
Prep:
15 mins
Cook:
13 mins
Stand:
2 mins to 3 mins
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Chicken Guadalajara

Ingredients
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
medium onion, sliced and separated into rings (1/2 cup)
1/4
teaspoon crushed red pepper
3/4
cup half-and-half or light cream
2
cups hot cooked fettuccine

Directions

  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.

Nutrition Facts

(Chicken Guadalajara)
    Per serving:
  • 392 kcal cal.,
  • 19 g fat
  • (11 g sat. fat,
  • 1 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 100 mg chol.,
  • 294 mg sodium,
  • 28 g carb.,
  • 1 g fiber,
  • 1 g sugar,
  • 27 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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