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Pasta, Seafood and Eggs:
Creamy Chicken and Mushroom Fettucine

from California Sizzles
Easy and Distinctive Recipes for a Vibrant Lifestyle


INGREDIENTS:
1 red bell pepper, cut into strips
3 tablespoons butter
1-1/2 cups sliced mushrooms
1 teaspoon minced garlic
4 chicken breast halves, skinned, boned and cut into strips
1/2 cup chicken broth
1/8 cup sherry
2 cups heavy cream
1 teaspoon dried sweet basil
2 pinches cayenne pepper
1 pound fettucine noodles, cooked to package directions
Grated Parmesan cheese for garnish
TO PREPARE:

1.  Sauté red pepper in butter for 2 minutes, leaving peppers softened, but still firm.  Remove peppers from pan.  Add mushrooms and garlic; sauté until soft and remove from pan.
2.  Cook chicken strips in the same pan at high heat, about 3-5 minutes, stirring often.  Remove when done.
3.  Add broth and sherry to pan, stirring to remove brown bits.  Bring to a boil and reduce liquid by half.  Let cool slightly and then add cream.  Heat slowly and again reduce by half.  Add basil, cayenne, vegetables and chicken.  Serve over drained fettucine with grated Parmesan cheese for garnish.

SERVES: 4



Copyright 1992 by The Junior League of Pasadena, Inc. and Art Center College of Design.  All rights reserved.

Visit The Junior League of Pasadena web site to purchase copies of California Sizzles and other fine cookbooks, or call their cookbook hotline at (626) 796-0162.

The Junior League of Pasadena, Inc., is an organization of women committed to promoting voluntarism, developing the potential of women, and improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  Proceeds from the sale of California Sizzles will support the Junior League's indispensable work within the community for those in need.
 

   

 
 

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