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Fettuccine with Sweet Pepper-Cayenne Sauce

Adapted By Brennan's 27 Sep 2018

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:

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.