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My review
Chicken with Sun-Dried Tomato and Roasted Pepper Cream Sauce
Joli Romeo McAnany
"Chicken breast served over pasta with a perfectly flavorful cream sauce to bring it all together."
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Ingredients
40 m servings 692 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Ready In
- Heat olive oil in a large skillet over medium heat, and cook the garlic until softened, about 2 minutes. Lay the chicken breasts into the skillet, and cook until lightly browned, about 5 minutes per side. Pour in the chicken broth, red wine, Italian seasoning, and sun-dried tomatoes; reduce heat to low, and simmer until the chicken is no longer pink inside and the sauce is reduced, 15 to 20 minutes.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spinach fettuccine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Arrange the fettuccine on a serving platter.
- Stir the roasted red peppers and cream into the skillet, and bring just to a simmer. Allow to simmer for about 5 minutes. Remove the chicken breasts, and arrange on the fettuccine. Whisk the flour into the sauce, and simmer until thickened, about 3 more minutes, whisking constantly. Pour sauce over chicken and pasta.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 692 calories; 32.2 g fat; 61.9 g carbohydrates; 37.3 g protein; 108 mg cholesterol; 611 mg sodium. Full nutrition
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Reviews
Read all reviews 2428 Ratings
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Most helpful positive review
2/23/2011
Absolutely delicious! I do not like red wine - cooked or not - so I didn't put any in. Instead I used more chicken broth and more heavy cream. Also - I did NOT drain the oil from the sun drie...
Most helpful critical review
3/1/2017
It wasn't what I had hoped for. Maybe making it with chopped fresh basil, adding a tiny bit of sugar? I don't know. It needs tweaking. It was edible but I had to eat the leftovers so they didn't...
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2/23/2011
Absolutely delicious! I do not like red wine - cooked or not - so I didn't put any in. Instead I used more chicken broth and more heavy cream. Also - I did NOT drain the oil from the sun drie...
3/24/2011
Hubby gave this five and I give it three. I think if I had used fresh herbs it would bring it to a four star. It has pretty good flavor, but didn't wow me. We will try it again though, since ...
3/4/2011
This was great. I didn't use the flour because I didn't want it to "gravy like", it was delish. The flavors were outstanding. Great, easy recipe. Thank you.
2/19/2011
This was very good. I changed the serving size to 6 but only used 4 chicken breasts. I sliced the breasts into 1/2 strips and continued with the recipe. Also I used a 1 1/2 T of cornstarch mixed...
2/26/2011
This is VERY good as is, I added red pepper flakes to kick it up a bit. Publix didn't have spinach fettuccine, so I just used regular. This also reheats very well. Thank you for a great recipe!
4/4/2011
This recipe was great! I added some parm cheese to the sauce but other than that perfection!
3/26/2011
Very good! I wished I had some crusty bread to serve with this, but alas I didn't. I subbed a little whole milk and butter for the heavy cream, and omitted the red wine. This makes a *lot* of sa...
3/22/2011
This recipe surprized me with how delicious it was. Not too hard to prepare for a dinner. Something i would cook to impress family and friends. Went great with a spinach and strawberry salad.