Roast the Red Pepper:
Place your red pepper on the grill and roast until the outside is completely black, place in a metal mixing bowl and cover with plastic wrap. Set aside.
After letting the pepper rest for 5-10 minutes. Take it to the sink and gently run water over the outside to remove all of the charcoaled skin. Slice the pepper in half and remove the seeds. Place the pepper in a food processor until they have reached a paste-like consistency. Pour into a saute pan.
Grill off your chicken breast until completely cooked. Set aside.
Over medium to high heat, heat up the roasted red pepper paste, cream, garlic and salt. Let reduce making sure not to allow it to boil over. After 7-8 minutes, slowly add the parmesean cheese, stirring constantly, until the desired consistency has been reached. Lower the heat medium and add in the cooked fetticine.
Slice/dice the chicken breast to your liking.
Remove the pasta mixture from the stove, place into the dish of your choice and lay the sliced/diced chicken on top. Garnish with parsley and parmesean cheese.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1191g)|
|Recipe Makes: 1|
|Calories from Fat: 1845 (61%)|
|Amt Per Serving||% DV|
|Total Fat 205g||273 %|
|Saturated Fat 122.9g||615 %|
|Monounsaturated Fat 58g|
|Polyunsanturated Fat 10.7g|
|Cholesterol 1052.1mg||324 %|
|Sodium 1437.4mg||50 %|
|Potassium 1866.1mg||49 %|
|Total Carbohydrate 178.2g||52 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 175.2g|
|Protein 123.3g||176 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3041
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