- Cook Time
- Prep Time
- 4 to 6Servings
- 2 cups 35% whipping cream
- 3 garlic cloves, minced
- 1 teaspoon coarse salt to taste
- 1 package fettuccini pasta
- 4 chicken breasts, skinless and boneless
- 1 cup all-purpose flour
- 2 eggs, slightly beaten
- 1 cup breadcrumbs
- Coarse salt and cracked black pepper, to taste
- 1/2 cup extra-virgin olive oil
- 1 large red pepper, thinly sliced
- 1 large yellow pepper, thinly sliced
In heavy skillet over medium-high heat, place cream and garlic and bring to fast boil, then reduce to simmer for 10 to 15 minutes, stirring often until slightly thickened. Season with salt and simmer until ready for use. If cream becomes too thick add little extra liquid cream.
Meanwhile for chicken, place each breast separately into heavy plastic storage bag and pound until slightly flattened. In 3 large dinner plates, place flour in one, eggs in another and crumbs in the third. Dredge each breast first in flour, then in egg, then in breadcrumbs. Place on parchment-lined baking sheet. Heat olive oil in heavy skillet over medium heat and fry each breast until golden about 2 minutes per side. Remove chicken and drain on paper towels; set aside.
Quickly, heat 2 tablespoons olive oil in same cleaned skillet and cook, tossing peppers for 2 minutes.
Meanwhile, prepare pasta according to package directions. Drain, place back in pot and toss with cream sauce. Season with salt and pepper to taste. Transfer pasta to individual bowls; top with chicken (sliced) and peppers. Serve immediately.