View Recipe

My Store: Store Details (change)

Pasta with Chicken and Roasted Peppers

DIRECTIONS

Place chicken in large pot. Add chicken stock, onions, carrots, and celery. Season with a large pinch of salt. Bring to a boil over high heat, reduce to a simmer, and cook gently until done, about 45 minutes. Leave to cool in its own liquid.
Roast and peel peppers . Remove seeds and membrane. Cut into long, thin strips.
Remove chicken from pot when cool enough to handle. Pull away all meat from bones, discarding skin, gristle, and fat. Cut into 1- to 2-inch cubes. You should have about 4 cups of cleaned, boned chicken. Cover and set aside.
Strain the chicken broth, discarding all vegetables, and measure. You should have about 4 cups liquid. If you have more than this amount, pour into a large saucepan and reduce over high heat until you have 4 cups. If you have less than this amount, add water to measure 4 cups.
Melt butter in a large saucepan. Stir in flour and cook over low heat until lightly golden, about 3 minutes. Pour in chicken broth all at once, whisking constantly. Bring to a simmer stirring frequently. Let cook gently until thickened and creamy, about 10 minutes. Remove from heat and add chicken and peppers, season to taste with salt and pepper. (Recipe can be prepared in advance up to this point. Cool to room temperature, cover, and refrigerate for up to 2 days.)
Bring sauce to a simmer when ready to assemble dish. In a large pot of boiling salted water, cook fettucine until tender, about 7 to 10 minutes. Drain pasta well and divide between warmed plates. Top with sauce and serve at once.
OPTIONAL: Garnish with chopped parsley if desired.