Creamy Fettuccine Alfredo with Chicken and Bell Peppers Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 12 ounces dried fettuccine
1-2 lb skinless, boneless chicken breast halves, cut into bite-size pieces
2 large red or yellow bell peppers, cut into bit-size strips
3 cloves garlic, minced
2 Cans Thai Kitchen - Coconut Milk Organic - (not low fat or fat free no substitutions)
*Must be refrigerated overnight
1/2 teaspoon salt
1/8 teaspoon black pepper
Fresh basil (I used dried 2-3 tsp)
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Directions: |
Directions:Cook fettuccine according to package directions in a large pot. Drain and return to the pot; cover to keep warm.
In a small amount of oil in a large skillet, add chicken; cook for 3 to 4 minutes or until cooked through and no pink remains. Remove with slotted spoon. Add bell peppers to pan; cook for 5 minutes, stirring occasionally. Add garlic to pan; cook for 1 minute more. While this is cooking take 2 Cans of the Thai Kitchen - Coconut Milk out of the refrigerator and open carefully do not mix or shake it up! With a large spoon you will need to scrape the chilled hard cream from the top of the cans into the pan.
(By putting this milk in the fridge overnight it makes the milk solidify and that is what makes this dish creamy. The fridge will not solidify the entire can only about 1/4-1/2 of it which is why you will need 2 cans of it you will need as much of the cream that you can scrape from the cans. The remaining liquid milk in the can is good in smoothies or drinks and it very healthy for you!
Add the salt, and black pepper to pan; bring to a gentle boil. Add the cooked chicken and fresh basil. Boil gently, uncovered, for a few minutes or until mixture begins to thicken. Remove from heat; Add cooked fettuccine to the pan; stir gently. |
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Number Of
Servings: |
Number Of
Servings:5-6 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: I found this online and it originally calls for heavy cream and Grated fresh Parmesan Cheese. We've found that the chilled coconut milk is an excellent substitution for cream! Of course we leave the cheese out! After much research I've learned that you must do the full fat can of coconut milk the lower fat versions will not chill properly to make the cream and from online comments everyone says that the Thai Kitchen Organic brand is the best for this cream purpose (I've not ever tried a different brand even thought they maybe cheaper) Everyone in our family thinks this is a wonderful creamy dish and it has become a family favorite.
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