*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Pretty good but mine came out super greasy...and that was after using peppers packed in water instead of oil! Next time I'd cook the bacon separate from the chicken so that it could crisp better cut the olive oil down to about 2 t (using 1 t for the onions & garlic 1 t in with the peppers) and add in some extra garlic and red pepper flakes to give it a boost. I'd also go with rotini or ridged penne instead of plain fettuccine so that the sauce would stick better to the noodles - mine slid right off. Tasty overall but a few minor tweaks made it even better.
I left out the peas because... well I don't like peas! Very tasty recipe but I found it difficult to get the bacon to crisp in the same pan as the chicken and had to remove it and fry it in a separate pan.
This recipe was easy to make and very good. We changed it a bit by serving it over bow tie pasta. I thought it was a little bland (this may have been the peppers I used) so next time I'll kick it up with some red curry or cayenne pepper
This was an easy dinner to put together. Though I did make some changes rather than oil packed red peppers I used fresh and roasted them myself a much better flavor than oil packed and I used fresh cream. Really very nice! Thanks for the recipe!
This was pretty good. Husband and I both agreed that it needed a lot more garlic. I was worried about the peas but they fit the dish fine. I agree with PP who said that it's hard to crisp the bacon with chicken in pan. I served it over whole wheat couscous. I'll make it again next time with more garlic and probably cream then it will be able to hold its own enough to go over pasta.
Awesome EASY and an overall excellent choice! I made this last night and my boyfriend and I loved it! I substituted garlic powder for fresh garlic and used equal parts of sour cream and half and half. Also I added salt and pepper to taste and let the completed sauce simmer as recommended (about 10 min). Will definitely make this one again!
we thought this recipe was wonderful. we substituted cream for the evaporated milk ( we like it fatty). we also used the red peppers packed in water. at the end we topped it off with parmesan cheese. i have added this to my regular cook book! thanks.
I would have given this 4 1/2 stars but decided to give 5 stars because it is a wonderful recipe as is or for adapting to personal tastes. Cook the bacon (I used regular pork bacon) separately, add pepper flakes or cayenne to taste, and no need to heat the red pepper cream sauce ingredients if the red peppers are packed in water...just blend with the sour cream & milk and then add to chicken mixture. Suggest only browning the chicken pieces before adding everything else so that the mixture can simmer for at least 30 minutes and not overcook the chicken. Very flavorful! Thanks for this recipe.
I was very disappointed with this recipe. It wasn't that it tasted bad. It was just incredibly bland and boring. Even my husband who LOVES bland food wasn't crazy about this one - mainly because of the bacon. I may try to make this dish again but will try to figure out some way to spice things up.
Review this recipe
Success!Thanks for adding your feedback.
Congrats! You saved Chicken with Red Pepper Cream Sauce to your Favorites