Chicken and Red Pepper Fettuccine in Garlic Cream Sauce

Method 6 steps

1. 1

   Season the chicken strips with the salt and black pepper. Heat the olive oil in a large, deep skillet over medium-high heat and sear the chicken in two batches, about 3 minutes each, until golden and cooked through, then transfer to a plate.

2. 2

   Add the butter and red pepper strips to the same skillet and cook for 4 minutes, stirring now and then, until the pepper is tender but still bright.

3. 3

   Stir in the garlic and red pepper flakes for 30 seconds, then pour in the stock and scrape up the browned bits from the bottom of the pan.

4. 4

   Add the cream and simmer gently for 5 to 6 minutes, until reduced by about a third.

5. 5

   Meanwhile, boil the fettuccine in salted water until al dente and drain, saving 1/2 cup of the cooking water.

6. 6

   Stir the Parmesan into the sauce, then add the fettuccine and chicken. Toss over low heat, loosening with pasta water as needed, until the sauce clings to every ribbon.

That is the whole pie. Enjoy every slice.