Low Carb Fettuccine With Chicken And Bell Pepper Cream Sauce Recipes
LOW CARB FETTUCCINE WITH CHICKEN AND BELL PEPPER CREAM SAUCE
This is a delicious low carb version of my neices lovely recipe: Fettuccine with Chicken and Bell Pepper Cream Sauce #143168. We serve ours over Miracle Noodles (no carbs), but it can also be served over low carb pasta or regular pasta for guests not counting carbs!
Provided by Likkel
Categories < 4 Hours
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut each chicken breast into several strips, then sprinkle with salt and pepper. Melt butter in heavy large skillet over medium-high heat. Add chicken and cook until brown on both sides, about 5 minutes. Transfer chicken to plate.
- Add green and red bell peppers and onion to same skillet and sauté until crisp-tender, about 5 minutes. Add minced garlic and crushed red pepper to skillet and sauté 4 minutes. Add heavy cream and chicken stock. Simmer until sauce thickens slightly, about 8 minutes.
- Cut chicken into thin strips and add to sauce. Simmer until chicken is cooked through, about 2 minutes. Add basil and 1/4 cup grated Parmesan cheese to sauce, stirring to incorporate and then season sauce to taste with salt and pepper.
- *For those not on a low carb diet, you can serve this over 8 oz. fettuccini. Just cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain and return to pot. Serve sauce over pasta.
- Serve, passing additional Parmesan separately.
Nutrition Facts : Calories 414.5, Fat 30.2, SaturatedFat 17.4, Cholesterol 151.8, Sodium 374.4, Carbohydrate 11, Fiber 1.7, Sugar 4.6, Protein 25
FETTUCINE WITH CHICKEN AND BELL PEPPER CREAM SAUCE
Categories Milk/Cream Chicken Pasta Sauté Basil Bell Pepper Summer Bon Appétit
Yield Makes 4 first-course servings
Number Of Ingredients 13
Steps:
- Sprinkle chicken with salt and pepper. Melt butter in heavy large skillet over medium-high heat. Add chicken and cook until brown on both sides, about 5 minutes. Transfer chicken to plate. Add green and red bell peppers and onion to same skillet and sauté until crisp-tender, about 5 minutes. Add minced garlic and crushed red pepper to skillet and sauté 4 minutes. Add whipping cream and chicken stock. Simmer until sauce thickens slightly, about 8 minutes.
- Cut chicken into strips and add to sauce. Simmer until chicken is cooked through, about 2 minutes. Add basil and 1/4 cup grated Parmesan cheese to sauce, stirring to incorporate. Season sauce to taste with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain and return to pot. Add sauce and toss to coat. Serve, passing additional Parmesan separately.
PASTA WITH CHICKEN AND ROASTED PEPPER CREAM SAUCE (LIGHTER)
Roasting concentrates and enhances the flavor of bell peppers.
Provided by Buitoni
Categories Trusted Brands: Recipes and Tips BUITONI®
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Place peppers in food processor or blender; cover. Pulse until peppers are 1/8- to 1/4-inch in size.
- Cook sauce, peppers and chicken in large, nonstick skillet over medium-low heat, stirring occasionally, until heated through (do not boil). Add pasta; toss well.
- Serve with cheese and chopped fresh parsley.
Nutrition Facts : Calories 350.2 calories, Carbohydrate 43.2 g, Cholesterol 114.8 mg, Fat 10.4 g, Fiber 1.9 g, Protein 21.3 g, SaturatedFat 4.8 g, Sodium 607.3 mg, Sugar 4.5 g
FETTUCINE WITH CHICKEN AND BELL PEPPER CREAM SAUCE
Make and share this Fettucine With Chicken and Bell Pepper Cream Sauce recipe from Food.com.
Provided by lazyme
Categories Chicken Thigh & Leg
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Sprinkle chicken with salt and pepper.
- Melt butter in heavy large skillet over medium-high heat.
- Add chicken and cook until brown on both sides, about 5 minutes.
- Transfer chicken to plate.
- Add green and red bell peppers and onion to same skillet and saute until crisp-tender, about 5 minutes.
- Add minced garlic and crushed red pepper to skillet and saute 4 minutes.
- Add whipping cream and chicken stock.
- Simmer until sauce thickens slightly, about 8 minutes.
- Cut chicken into strips and add to sauce.
- Simmer until chicken is cooked through, about 2 minutes.
- Add basil and 1/4 cup grated Parmesan cheese to sauce, stirring to incorporate.
- Season sauce to taste with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite.
- Drain and return to pot.
- Add sauce and toss to coat.
- Serve, passing additional Parmesan separately.
- Makes 4 first-course servings.
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