Chicken And Red Bell Pepper Pasta
Try this Chicken And Red Bell Pepper Pasta recipe, or contribute your own. "Vegetables" and "Pasta" are two of the tags cooks chose for Chicken And Red Bell Pepper Pasta.
Yield: 6 servings Ready in 1 hours
0 people trying soon
|1 tbFresh thyme; chopped or 1|
|1/2 tsAllspice berries|
|1 tsLight olive oil; w/ dash of|
|1/2 tsBlack peppercorns|
|3 lbChicken; quartered or 1|
|2 tbFresh parsley; chopped|
|1/8 tsSea salt|
|1 tbArrowroot; mixed with|
|2 tbWhite wine; (to make a|
|1 Bouquet garni|
|1 cRoasted red peppers|
|4 cSpinach leaves; loosely|
|14 1/2 ozLow-salt chicken broth;|
|1 tbBalsamic vinegar|
|4 Whole clove|
|13 Sun-dried tomatoes; (halves)|
|12 ozUncooked fettuccine|
Chicken And Red Bell Pepper Pasta Preparation
Cut 5 of the sun-dried tomato halves in half and reserve. Put the remaining sun-dried tomatoes in a saucepan and cover with water. Bring to a boil, then take off the heat and let soak 30 minutes. Drain and cut each tomato in half. Set aside. Remove the bones from the chicken pieces, keeping the skin on. Use the leftover bones for chicken stock. Put the black peppercorns, allspice berries, cloves, thyme, salt, and the reserved sun-dried tomatoes in a small grinder and whiz. Sprinkle the ground spices liberally over both sides of the chicken and evenly under the skin. Heat the oil in a large skillet and brown the chicken pieces for 5 minutes on both sides. Remove from the pan and discard the skin. Slice the chicken meat into bite-sized pieces and set aside. Drain the fat from the skillet. In a saucepan, bring the chick stock to a boil, add the bouquet garni, and simmer for 5 minutes. Remove the bouquet garni. Pour the stock into the skillet used to brown the chicken. Stir in the reconstituted sun-dried tomatoes, red peppers, parsley, and cook over medium heat for 5 minutes. Stir in the chicken and remove from the heat. Stir in the arrowroot slurry, return to the heat, and stir until thickened. Cook the fettuccine. Toss the pasta with the sliced raw spinach. Pour in the red pepper sauce and balsamic vinegar, toss well, serve. >From Ellen C.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
There are no reviews yet for Chicken And Red Bell Pepper Pasta. Be the first to review it!