CHICKEN GUADALAJARA
The creamy sauce nicely flavors the fettuccine quite nicely. And it's pretty quick to prepare too, so it's great even for a busy weeknight.
Provided by Vickie Parks
Categories Chicken
Time 30m
Number Of Ingredients 11
Steps:
- 1. In a plastic bag combine flour, salt and pepper. Add chicken pieces and shake bag to coat evenly.
- 2. In a large skillet heat 2 tablespoons of the butter over medium heat until hot. Add coated chicken pieces and cook about 8 minutes or until chicken is tender and no longer pink, and coating is golden brown, stirring occasionally. Remove chicken from skillet and keep warm.
- 3. Heat remaining butter in the same skillet until hot. Add chili peppers, onion, and crushed red pepper. Cook and stir about 5 minutes or until tender but not brown, stirring up any browned bits. Add cream to the skillet and bring just to a low boil. Return chicken to skillet, and stir until combined. Simmer, uncovered, for 1 minute more or until sauce is slightly thickened.
- 4. Spoon the creamy chicken mixture over hot, cooked (and drained) fettuccine, then sprinkle with cheese. Serve immediately while still hot.
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