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Angel Hair Pasta With Chicken & Bell Pepper Cream Sauce Recipe

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This recipe for Angel Hair Pasta With Chicken & Bell Pepper Cream Sauce, by , is from A Taste of E Commerce SECOND EDITION, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Vicki King
Added: Thursday, September 28, 2006


12 ounces skinless boneless chicken thighs or can use white meat
1 tablespoon butter
1 large green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 small red onion, thinly sliced
2 garlic cloves, minced
1/2 teaspoon dried crushed red pepper
1 1/2 cups whipping cream
1 cup chicken stock or canned low-salt chicken broth
3 tablespoons thinly sliced fresh basil
1/4 cup finely grated Parmesan cheese

8 ounces angel hair or pasta of your choice
Additional grated Parmesan cheese

Sprinkle chicken with salt and pepper. Melt butter in heavy large skillet over medium-high heat. Add chicken and cook until brown on both sides, about 5 minutes. Transfer chicken to plate. Add green and red bell peppers and onion to same skillet and sauté until crisp-tender, about 5 minutes. Add minced garlic and crushed red pepper to skillet and sauté 4 minutes. Add whipping cream and chicken stock. Simmer until sauce thickens slightly, about 8 minutes.
Cut chicken into strips and add to sauce. Simmer until sauce thickens. Approximately 8 minutes.




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