Herb Chicken with Roasted Pepper Alfredo
Savory Herb Chicken with Creamy Roasted Pepper Alfredo
Ingredients:
2 boneless, skinless chicken breasts
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon garlic powder
Salt and pepper to taste
8 ounces fettuccine pasta
1 cup roasted red peppers, chopped
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
2 tablespoons butter
2 tablespoons fresh parsley, chopped
Directions:
Season the chicken breasts with dried basil, oregano, garlic powder, salt, and pepper.
Heat olive oil in a large skillet over medium heat. Add chicken breasts and cook for about 6-7 minutes per side, or until golden brown and cooked through. Remove and set aside.
Cook the fettuccine pasta according to package instructions. Drain and set aside.
In the same skillet, melt the butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
Add the chopped roasted red peppers and stir for another 2 minutes.
Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until melted and the sauce thickens slightly.
Slice the cooked chicken breasts.
Toss the cooked fettuccine with the roasted pepper Alfredo sauce until fully coated.
Plate the pasta and top with sliced herb chicken. Garnish with fresh parsley before serving.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 620 kcal | Servings: 4 servings