Spicy Red Pepper Chicken Alfredo |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This pasta dish is a creamy Alfredo with just the right spicy kick. It is the perfect comfort food. Ingredients:
8 ounces pasta |
2 chicken breasts, diced |
1 tablespoon olive oil |
1/2-1 teaspoon cayenne pepper |
1 tablespoon butter |
1 teaspoon minced garlic (2 cloves) |
2 fresno bell peppers, diced |
1 tablespoon flour |
1/2 cup 2% low-fat milk |
1/4 cup half-and-half |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 teaspoon basil |
1/4 cup reserved-cooking water |
1 teaspoon lemon juice |
1/2 cup grated parmesan cheese |
Directions:
1. Cook pasta according to package directions. **Reserve 1/4 cup of cooking water** Drain.
2. Meanwhile, while pasta is cooking, fry chicken in 1 tablespoon of oil in a skillet. Sprinkle cayenne pepper over chicken and stir to coat.
3. Set pasta and chicken aside and keep warm.
4. Melt butter in a wok over medium heat. Add the Fresno peppers and garlic. Saute for 2 minutes.
5. Add flour, stirring constantly, until all of the butter is absorbed and the mixture becomes straw colored.
6. Remove from heat. Whisk in the milk and half-and-half.
7. Return wok to stove and increase heat to medium-high. Whisk constantly until slightly thickened, about 2 minutes.
8. Add the reserved cooking water, lemon juice, salt, pepper, basil, and cheese. Stir until smooth.
9. Pour sauce over pasta and toss to coat Add chicken and serve.
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