Creamy Red Pepper Pasta - Revision history

Jennifer at 17:00, 11 July 2023

2023-07-11T17:00:38Z

← Older revision		Revision as of 17:00, 11 July 2023
Line 14:		Line 14:
	*fresh pasta for serving		*fresh pasta for serving

	~~Instructions~~
	Cut breasts in half lengthwise, pound to even thickness
	In a large non stick pan on medium-medium high heat, melt 2 tablespoons butter. Season chicken with salt and pepper, then sear, 4-5 minutes on each side, until just cooked. Remove from the pan and set aside.		Cut breasts in half lengthwise, pound to even thickness. In a large non stick pan on medium-medium high heat, melt 2 tablespoons butter. Season chicken with salt and pepper, then sear, 4-5 minutes on each side, until just cooked. Remove from the pan and set aside.

	In the same skillet add 1 tablespoons butter. Add onion, garlic, peppers, paprika, red chili pepper flakes, salt and pepper. Saute for about five minutes, until onions are softened.		In the same skillet add 1 tablespoons butter. Add onion, garlic, peppers, paprika, red chili pepper flakes, salt and pepper. Saute for about five minutes, until onions are softened.
	Add chicken stock to deglaze the skillet and bring to a gentle simmer until reduced by half.
	Reduce heat to medium low. Add cream to the skillet and stir until a creamy sauce forms. Taste and adjust seasoning with salt and pepper. Add Parmesan, stir until melted into sauce. Stir in basil, simmer until wilted, 1-2 minutes.		Add chicken stock to deglaze the skillet and bring to a gentle simmer until reduced by half. Reduce heat to medium low. Add cream to the skillet and stir until a creamy sauce forms. Taste and adjust seasoning with salt and pepper. Add Parmesan, stir until melted into sauce. Stir in basil, simmer until wilted, 1-2 minutes.
	Add chicken back to the skillet, allow to warm up if needed. Serve over pasta.		Add chicken back to the skillet, allow to warm up if needed. Serve over pasta.

Jennifer at 16:58, 11 July 2023

2023-07-11T16:58:59Z

← Older revision		Revision as of 16:58, 11 July 2023
Line 21:		Line 21:
	Reduce heat to medium low. Add cream to the skillet and stir until a creamy sauce forms. Taste and adjust seasoning with salt and pepper. Add Parmesan, stir until melted into sauce. Stir in basil, simmer until wilted, 1-2 minutes.		Reduce heat to medium low. Add cream to the skillet and stir until a creamy sauce forms. Taste and adjust seasoning with salt and pepper. Add Parmesan, stir until melted into sauce. Stir in basil, simmer until wilted, 1-2 minutes.
	Add chicken back to the skillet, allow to warm up if needed. Serve over pasta.		Add chicken back to the skillet, allow to warm up if needed. Serve over pasta.


			''Original recipe found at www.foxandbriar.com''

			[[category:Entrees]]

Jennifer: Created page with "1 pounds chicken breast 3 tablespoons butter 4 large garlic cloves minced 1/2 yellow onion finely minced 3-4 ounces roasted red pepper spread 1/4 teaspoon paprika 1/4 teaspoon crushed red pepper flakes salt to taste black pepper to taste 1/2 cup chicken stock 1 1/2 cups heavy cream 1 cup fresh grated parmesan 1 cup packed fresh basil leaves plus more for garnish fresh pasta for serving Instructions Cut breasts in half lengthwise, pound to even thickness In..."

2023-07-11T16:58:02Z

Created page with "*1 pounds chicken breast *3 tablespoons butter *4 large garlic cloves minced *1/2 yellow onion finely minced *3-4 ounces roasted red pepper spread *1/4 teaspoon paprika *1/4 teaspoon crushed red pepper flakes *salt to taste *black pepper to taste *1/2 cup chicken stock *1 1/2 cups heavy cream *1 cup fresh grated parmesan *1 cup packed fresh basil leaves plus more for garnish *fresh pasta for serving Instructions Cut breasts in half lengthwise, pound to even thickness In..."

New page

*1 pounds chicken breast
*3 tablespoons butter
*4 large garlic cloves minced
*1/2 yellow onion finely minced
*3-4 ounces roasted red pepper spread
*1/4 teaspoon paprika
*1/4 teaspoon crushed red pepper flakes
*salt to taste
*black pepper to taste
*1/2 cup chicken stock
*1 1/2 cups heavy cream
*1 cup fresh grated parmesan
*1 cup packed fresh basil leaves plus more for garnish
*fresh pasta for serving

Instructions
Cut breasts in half lengthwise, pound to even thickness
In a large non stick pan on medium-medium high heat, melt 2 tablespoons butter. Season chicken with salt and pepper, then sear, 4-5 minutes on each side, until just cooked. Remove from the pan and set aside.
In the same skillet add 1 tablespoons butter. Add onion, garlic, peppers, paprika, red chili pepper flakes, salt and pepper. Saute for about five minutes, until onions are softened.
Add chicken stock to deglaze the skillet and bring to a gentle simmer until reduced by half.
Reduce heat to medium low. Add cream to the skillet and stir until a creamy sauce forms. Taste and adjust seasoning with salt and pepper. Add Parmesan, stir until melted into sauce. Stir in basil, simmer until wilted, 1-2 minutes.
Add chicken back to the skillet, allow to warm up if needed. Serve over pasta.