Southwestern Chicken Fettuccine

Total Time: 1 hr 40 mins Preparation Time: 40 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 5 boneless skinless chicken breast halves, cut lengthwise into strips
• 1/2 cup fresh cilantro, chopped. (never dried)
• 1 tablespoon fresh cilantro, chopped
• 4 tablespoons olive oil
• 6 minced garlic cloves
• 1 large red onion, thinly sliced
• 2 large red bell peppers, thiny sliced
• 1 large poblano chiles or 1 large pasilla chile, thinly sliced
• 2 cups heavy whipping cream
• 1 tablespoon chile, chopped (canned chipotle or adobe chilies)
• 1 lb fettuccine pasta
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup monterey jack cheese, shredded

Recipe

• 1 toss chicken, 1 tbs fresh cilantro and 1 tbs oil in a medium sized bowl. sprinkle with salt & pepper, toss once more. cover and refrigerate one hour.
• 2 heat 3 tbls oil in large skillet. over medium heat, add garlic, onion, pepper and poblano chili. saute until just tender, (about 10 minutes).
• 3 transfer vegetables into a large bowl. add chicken to same skillet and saute over medium-high heat until cooked through (about 4 minutes). transfer chicken to vegetable bowl.
• 4 add cream and chipotle chilies (a bit of adobe sauce optional - hot)to skillet. bring to a boil and reduce until you can coat your spin thickly, about 4 minutes.
• 5 cook pasta until just tender, but firm to bite. drain and return to pot. add sauce, chicken and vegetables to pasta and toss over medium-high heat until sauce coats pasta (about 3 minutes).
• 6 stir in 1 cup shredded jack cheese and toss again to blend. season with salt & pepper to taste.
• 7 transfer to a large bowl. serve immediately.