Blackened Chicken Fettuccine

Total Time: 8 hrs 20 mins Preparation Time: 8 hrs Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dried thyme
• 1 tablespoon dried oregano
• 1 tablespoon paprika
• 1 tablespoon dried tarragon
• 1 tablespoon ground nutmeg
• 1 teaspoon salt
• 1 teaspoon ground red pepper
• 1/2 teaspoon black pepper
• 2/3 cup olive oil
• 1/2 cup worcestershire sauce
• 5 boneless skinless chicken breasts
• 1/4 cup butter, melted
• 1 (12 ounce) package dry fettuccine
• 1/2 red bell pepper, cut into strips
• 1/2 yellow bell pepper, cut into strips
• 1/2 green bell pepper, cut into strips
• 2 stalks celery, sliced
• 1 medium onion, sliced
• 2 carrots, sliced
• 1 cup dry wine
• 3/4 cup whipping cream
• 3 medium tomatoes, chopped
• 2 tablespoons water
• 1 teaspoon cornstarch
• fresh grated parmesan cheese

Recipe

• 1 combine the first 12 ingredients in a zip lock bag; add the chicken and seal. put in refrigerator and marinate for 8 hours, turning the bag occasionally.
• 2 remove the chicken from the bag; discard the marinade.
• 3 cook the chicken in the melted butter in a large skillet over medium high heat for 5 minutes on each side or until well browned; remove the chicken and reserve the drippings.
• 4 slice the chicken diagonally and set aside.
• 5 cook the pasta according to the package; drain well.
• 6 sauté all vegetables in the dripping for 4 minutes or until crisp tender.
• 7 add the wine, whipping cream, and tomatoes; simmer for 5 minutes.
• 8 combine the water and cornstarch; stir well and add to the vegetable mixture.
• 9 bring to a boil, and boil for 1 minute or until thickened, stirring constantly. remove from the heat after it thickens; add the chicken and pasta toss well.
• 10 sprinkle with fresh grated parmesan cheese.