Ronzoni Fettuccine With Chicken & Peppers

Ronzoni Fettuccine With Chicken & Peppers

Prep Time: 00 Hours 20 Minutes
Start to Finish: 00 Hours 35 Minutes


2 tablespoons olive oil
2 tablespoons finely chopped garlic
2 tablespoons butter, divided
1 EACH small red, green and yellow bell pepper, cut into thin strips (about 3 cups)
1 cup thinly sliced onion
1 cup (3 oz.) sliced fresh mushrooms
1 teaspoon EACH dried basil and oregano leaves
1 pkg. (12 oz.) RONZONI Fettuccine, uncooked
3/4 lb. boneless, skinless chicken breasts, cut into thin strips
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup chicken broth
2 tablespoons red wine vinegar
1/2 cup grated Parmesan cheese, divided

In large skillet over medium heat, heat oil; add garlic. Cook until light brown (about 2 mintues) stirring constantly. Increase heat to medium high; add 1 tablespoon butter. Stir in peppers, onion mushrooms, basil and oregano. Cook 5 minutes or until slightly browned. Meanwhile, cook pasta according to package directions; drain. Remove peppers and onion from skillet and set aside. Melt remaining butter in skillet; add chicken seasoned with salt and pepper. Cook 3 minutes or until thoroughly cooked, stirring occasionally. Return peppers and onion mixture to skillet; stir in chicken broth and vinegar. Heat to boiling; reduce heat and simmer 3 minutes or until liquid is reduced by half. Toss hot pasta with 1/4 cup cheese and chicken mixture; season with additional salt and pepper, if desired.

Source: Ronzoni Pasta website, 2001 (accessed on the Wayback Machine)