Recipes / Chicken and Peppers with Pasta and Cream

Chicken and Peppers with Pasta and Cream

Ingredients	Measure
Olive oil	1/4 cup
Garlic, chopped	1/4 cup
Rosemary, chopped	2 tablespoon
Boneless, skinless chicken, cut into 1/2-inch pieces	3 pound
Green and red bell peppers, cut into strips	3 pound
Fresh mushrooms, sliced	2-1/4 pound
Onions, julienned	12 ounce
Dried fettucini noodles	2-1/4 pound
Chicken broth	1 quart
LAND O LAKES® Sour Cream (Light or No Fat)	1 quart
White wine	2-1/4 cup
LAND O LAKES® Butter	1/2 cup
Salt and pepper	1 to taste
LAND O LAKES® Shredded Parmesan Cheese	1 as garnish

For each order:In hot skillet heat 1 teaspoon oil. Sauté 1 teaspoon garlic and 1 teaspoon rosemary until soft. Add 4 ounces chicken; continue cooking until chicken is no longer pink. Spoon out chicken; keep warm. Sauté 4 ounces peppers, 3 ounces mushrooms and 1 ounce onions in remaining oil. Spoon out vegetables; keep warm.
Meanwhile, cook 3 ounces noodles; rinse with hot water. Drain; keep warm.
To drippings in pan, add 1/3 cup chicken broth. Cook to reduce. Stir in 1/3 cup Sour Cream, 3 tablespoons wine, 2 teaspoons Butter and reserved chicken and vegetables. Stir and cook to heat through. Season to taste. If too thick add wine or chicken broth. To serve, plate hot noodles and spoon chicken and vegetable sauce over. Sprinkle with Parmesan.

UPC	Product	Product Code	Case Pack	Weight
0-03450-01464-	SALTD FOODSERVICE BUTTER PRINT	14640	36 EACH	1.00 LBS
0-03450-04175-	6/2LB FS SHREDDED PARM (FANCY)	41750	6 EACH	2.00 LBS