Chicken ‘n Peppers Pasta with herb butter sauce

Food

Hanna’s Inc. from Anderson County shared this delicious recipe for us in the Living East Tennessee kitchen.

Chicken n Peppers Pasta with herb butter sauce

Ingredients
8 tablespoons butter

1 medium onion, sliced

1 medium red bell pepper, cut into strips

1 medium yellow bell pepper, cut into strips

1 teaspoon finely chopped fresh garlic

6 (4-ounce) boneless skinless chicken breasts, cut into 3×1/2-inch strips

1 tablespoon finely chopped fresh tarragon leaves 

1/2 tablespoon thyme

1/2 tablespoon rosemary

3/4 teaspoon salt

8 ounces uncooked/dried (extra thin spaghetti)  (pick your favorite)

1/4 teaspoon coarse ground pepper

1/2 cup freshly grated Parmesan cheese

1/4 chicken stock or broth

How to make
STEP 1

Melt 6 tablespoons of butter in 12-inch skillet until sizzling; stir in onion, peppers and garlic. Cook over medium-high heat, 2-3 minutes, until peppers are crisply tender. Remove vegetables from skillet with slotted spoon; set aside, reserving juices in pan.

STEP 2

Add chicken strips, tarragon, salt and pepper to juices in pan. Continue cooking, stirring occasionally, 7-9 minutes, until chicken is lightly browned and no longer pink.

STEP 3

Cook pasta according to package directions. Drain and set aside pasta water.

STEP 4

Add vegetable mixture,thyme and rosemary,some pasta water and stock to chicken mixture. Reduce heat to medium. Cook, 3 minutes, . Add hot cooked pasta and 2 tablespoons butter; toss gently to coat.
 

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