Spice-crusted chicken over silky parmesan cream fettuccine

$4.80/servingat the cheapest of your stores this week · 8 ingredients on sale

Ingredients

• fettuccine200 g
• chicken breast2 breasts
• whipping cream1 cup
• parmesan cheese1 cup, grated
• butter2 tbsp
• garlic2 cloves
• paprika1 tbsp
• ground cayenne1/4 tsp
• oregano1 tsp
• bell pepper1 ea

Method

1Spice the chicken

• •Slice each chicken breast in half horizontally into two thin cutlets.
• •Rub them all over with the paprika, cayenne, oregano and a generous pinch of salt.

2Boil the pasta

• •Bring a large pot of salted water to a boil.
• •Cook the fettuccine 10 to 12 minutes until tender.
• •Scoop out 1/2 cup of the pasta water, then drain.

3Sear the chicken

• •Meanwhile, heat 1 tbsp oil in a large pan over medium-high heat.
• •Sear the cutlets 3 to 4 minutes per side until crusted and cooked through, then rest them on a board.
• •Thinly slice the bell pepper and cook it 3 minutes in the same pan until softened.

4Make the alfredo

• •Melt the butter in the pan over medium heat.
• •Add the minced garlic and cook 30 seconds until fragrant.
• •Pour in the cream and simmer 2 minutes until slightly thickened.
• •Off the heat, whisk in the parmesan until smooth.

5Toss and plate

• •Toss the drained pasta and peppers through the sauce, loosening with pasta water until it clings.
• •Slice the chicken and fan it over two bowls of pasta.
• •Season with pepper and serve hot.