Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating
Source: Better Homes and Gardens

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Recipe Summary

prep:
15 mins
cook:
13 mins
stand:
2 mins
total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a plastic bag combine the flour, salt, and pepper. Add chicken strips to the bag and shake bag to coat chicken.

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  • 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.

  • 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.

  • 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

392 calories; fat 19g; cholesterol 100mg; saturated fat 11g; carbohydrates 28g; mono fat 5g; poly fat 1g; insoluble fiber 1g; sugars 1g; protein 27g; vitamin a 826IU; vitamin c 56.1mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 9.1mg; vitamin b6 0.5mg; folate 20.2mcg; vitamin b12 0.4mcg; sodium 294mg; potassium 371mg; calcium 141.4mg; iron 2.2mg.
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