Living in a house of seafood haters, I cooked chicken but I couldn’t help but think how good this would be with shrimp and/or scallops instead.
- Lemon Basil Fettucine, about 1 pound
- Boneless Chicken Breasts
- Garlic, about 6 to 8 cloves
- Red Bell Pepper
- Fresh Parsley, snipped, about 1/3 of a cup
- Dry White Wine, about 1 cup
- Crushed Red Pepper
- Olive Oil
- Parmesan or Asiago Cheese
Put a big pot of water on to boil for the fettucine. Snip the parsley.
Pound the chicken to a uniform thickness.
Slice the pepper and mince the garlic.
Barely cover the bottom of a large saute pan with olive oil. Heat over medium to medium-high heat and add the chicken. Brown the chicken on both sides and remove from the pan.
Reduce the heat a bit and add peppers, garlic and crushed red pepper. Stir over medium low heat for a couple of minutes.
Add the wine.
Return the chicken to the pan and cook over low heat until the chicken is done. Stir in the parsley. Meanwhile, cook and drain the fettucine. Reserve a bit of the pasta water.
Add the fettucine to the pan and toss it all together. Add a bit of the pasta water if it’s too dry.
Serve with lots of freshly grated cheese.