Makes 4 servings. Difficulty
6 ounces of dried gf fettucine pasta 1/2 teaspoon salt 1-1/2 cups cooked chicken, shredded into 1" pieces 1 red bell pepper 1 Tablespoon extra-virgin olive oil 1/2 cup onion, sliced 1 garlic clove, minced 1 cup gf chicken stock 1/4 cup heavy cream Salt and freshly ground black pepper to taste Fresh basil for garnish
Place red bell pepper under broiler and roast. Blacken pepper on all sides.
Remove pepper from broiler and place in a medium bowl. Cover tightly with plastic wrap and let steam for 10 minutes. Peel off outer blackened skin. Remove and discard seeds and stem. Cut pepper into 1"x2" pieces. Set aside.
Bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain.
Meanwhile, heat olive oil in a large skillet over medium heat. Add onion and sauté for 5 minutes or until tender. Add garlic; sauté for 30 seconds. Add chicken, roasted red peppers and chicken stock; simmer for 10 minutes. Whisk in cream and adjust seasonings to taste with salt and freshly ground black pepper. Add cooked pasta and stir until sauce is thickened and vegetables and chicken are evenly distributed throughout pasta. Garnish with fresh basil and serve.