Fettuccine with Sweet Pepper-Cayenne Sauce
Serving Size: Serves 4
3 Tablespoons butter
2 large red bell peppers, cut into 1/2 inch thick strips
3 garlic cloves, minced
3/4 teaspoon cayenne pepper
1 cup whipping cream
3/4 cup canned low-salt chicken broth
3/4 cup Grated Parmesan Cheese
12 oz Fettuccine
1 cup frozen green peas
1/2 cup chopped fresh basil
Adapted From: FoodNetwork.com
A nice vegetarian entree or first course. Just enough kick from the cayenne. Pair with a side salad, crusty bread and a dry white wine.
Melt butter in heavy large skillet over medium heat. Add bell peppers, garlic and cayenne; stir to blend. Cover skillet; cook until peppers are tender, stirring occasionally, about 7 minutes. Uncover; add cream and broth and simmer until liquid is slightly thickened, about 5 minutes. Stir in 1/2 cup Parmesan. Remove from heat. Meanwhile, cook fettuccine in large pot of boiling salted water until just tender but still firm to bite, about 5 minutes. Add peas to pot. Drain. Return fettuccine and peas to pot. Add bell pepper mixture and basil; toss. Season with salt and pepper. Transfer to large bowl. Sprinkle with 1/4 cup Parmesan.