Italian Drunken Noodles
Ingredients:
8 oz wide rice noodles
2 tablespoons olive oil
4 cloves garlic, minced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1 onion, thinly sliced
1/4 cup sun-dried tomatoes, chopped
1/4 cup kalamata olives, sliced
1/4 cup capers, drained
1/4 cup white wine
1/2 cup chicken broth
1/4 cup heavy cream
1/4 cup grated Parmesan cheese
Salt and pepper, to taste
Fresh basil, for garnish
Directions:
Cook the rice noodles according to package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
Add the sliced bell peppers and onion to the skillet. Cook until the vegetables are tender-crisp.
Stir in the sun-dried tomatoes, kalamata olives, and capers. Cook for another 2-3 minutes.
Pour in the white wine and chicken broth. Simmer for 5 minutes to allow the flavors to meld.
Stir in the heavy cream and grated Parmesan cheese. Season with salt and pepper to taste.
Add the cooked rice noodles to the skillet and toss to coat in the sauce.
Garnish with fresh basil before serving.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes | Servings: Serves 4