Chicken Guadalajara

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 12 ounces boneless skinless chicken breast halves, cut into bite-size pieces
• 3 tablespoons butter or 3 tablespoons margarine
• 2 fresh anaheim chilies, seeded and sliced into rings (about 1 1/2 cups)
• 1 medium onion, sliced and cut into rings (about 1/2 cup)
• 1/4-12 teaspoon crushed red pepper flakes
• 3/4 cup light cream or 3/4 cup half-and-half
• 1/3 cup shredded monterey jack cheese
• 2 cups hot cooked fettuccine pasta

Recipe

• 1 in a plastic bag combine flour, salt and pepper. add chicken pieces and shake bag to coat evenly.
• 2 in a large skillet heat 2 tablespoons of the butter over medium heat until hot. add coated chicken pieces and cook about 8 minutes or until chicken is tender and no longer pink, and coating is golden brown, stirring occasionally. remove chicken from skillet and keep warm.
• 3 heat remaining butter in the same skillet until hot. add chili peppers, onion, and crushed red pepper. cook and stir about 5 minutes or until tender but not brown, stirring up any browned bits. add cream to the skillet and bring just to a low boil. return chicken to skillet, and stir until combined. simmer, uncovered, for 1 minute more or until sauce is slightly thickened.
• 4 spoon the creamy chicken mixture over hot, cooked fettucine, then spinkle with cheese.