Yield: 2 servings
|¼ cup||Butter - (1/2 stick); divided|
|1 \N||Green bell pepper; chopped (1 cup)|
|1 \N||Red bell pepper; chopped (1 cup)|
|½ \N||White onion; quartered and|
|\N \N||Sliced; (1 cup)|
|1 \N||Garlic clove; pressed|
|2 \N||Boneless skinless chicken breast halves|
|2 teaspoons||Olive oil|
|1 medium||Tomato; chopped|
|4 \N||Mushrooms (to 6); sliced (1 1/4 cups)|
|1 cup||Chicken stock|
|\N \N||(or 1 chicken bouillon cube dissolved in|
|1 cup||Boiling water)|
|¼ teaspoon||Ground red; (cayenne) pepper|
|¼ teaspoon||Ground white pepper|
|¼ teaspoon||Dried thyme|
|1 \N||Box Fettuccine -; (12 oz)|
|2 teaspoons||Chopped fresh parsley|
Melt 2 tablespoons butter in a large skillet over medium-high heat. Add bell peppers, onion and garlic; saute for 8 to 10 minutes, until vegetables soften slightly. While vegetables cook, cut chicken into bite-size pieces.
Heat oil in medium pan over high heat. Add chicken and cook, stirring, for 5 to 7 minutes or until the chicken shows no pink. Add chicken to softened vegetables. Add tomato, mushrooms, chicken stock, ¼ teaspoon salt, cayenne pepper, paprika, white pepper and thyme. Let simmer for 10 to 12 minutes, until mixture thickens. Meanwhile, bring 4 to 6 quarts water to a boil in a large pot. If desired, add ½ tablespoon salt to water. Cook fettuccine in boiling water until done, 10 to 12 minutes. Drain noodles; add remaining 2 tablespoons butter. Toss to mix. To serve, divide noodles between 2 serving plates. Top each with chicken mixture. Sprinkle with parsley. Yields 2 large servings (4 regular servings).
Recipe Source: St. Louis Post-Dispatch - 10-26-1998 Virginia Horrell of High Ridge sent this recipe, which she found in "Top Secret Restaurant Recipes" by Todd Wilbur. It is his version of the pasta served at T.G.I.
Formatted for MasterCook by Susan Wolfe - swolfe1@...
Converted by MM_Buster v2.0l.