Chicken with Creamy Red Pepper Flakes Sauce
Servings
2Serving size
4 ounces chicken with pasta and sauceThis recipe can easily be multiplied but does not make very good leftovers.
Ingredients
| 1 quart Water |
| 2 ounce Whole Wheat Fettuccine (or gluten-free fettuccine) |
| 2 tsp. Olive oil (divided) |
| 8 ounces Boneless, skinless chicken breast |
| 1 Large Shallots, raw (minced) |
| 1/2 Large Red bell peppers (diced) |
| 1 large ear Corn, sweet, white, raw (shuck kernels from cob) |
| 2 ounces Pepperoncini (diced) |
| 1/2 tsp. Red Pepper Flakes |
| 1/4 cup White wine |
| 1/4 cup 2% milk |
| 1 ounce Semisoft goat cheese |
| 1/4 tsp. Salt |
| 1 Tbsp., ground Black pepper |
Instructions
When the water boils, add the pasta to the water.
Cut the chicken into 1/2 inch strips.
While the pasta is cooking, place one teaspoon olive oil in a large skillet over medium high heat.
Add the chicken to the pan and cook for about 5 to 7 minutes, turning at least once. When the chicken is just cooked through, remove to a plate.
Add the second teaspoon olive oil to the pan and then the shallots and red bell peppers. Cook for about 2 minutes and then add the corn, pepperoncini and red pepper flakes. Cook for about 3 minutes, stirring frequently.
Add the white wine and cook for about 1 minute. Reduce the heat to medium.
Add the chicken, milk, goat cheese, salt and pepper. Stir while the cheese melts.
Drain the pasta and add the fettuccine to the pan. Toss well and serve.
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
OK, I’ll admit it. I actually made this with a full teaspoon of red pepper flakes. It’s pretty spicy with that much, but it is not so overwhelming that you can’t taste all of the other ingredients. If you don’t like spicy food, you might use 1/4 teaspoon.