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Chicken Fettuccine with Sweet Pepper-Cayenne Sauce

Posted on 12 Apr, 2012 - By

This cloudy and dark ruby colored Zinfandel opens with a fragrant pomegranate and acai like bouquet. On the palate, this wine is medium bodied, balanced and juicy. The flavor profile is a tasty red currant and plum blend with notes of pomegranate. I also detected some mild oak and black pepper in the blend. The finish is dry and its fruit flavors are nicely prolonged. This wine would pair well with lamb kabobs. Enjoy – Ken

Chicken Fettuccine with Sweet Pepper-Cayenne Sauce

Servings: 50

Cook time: 30min

Prep time: 45 min

Ingredients:

  • 2 cups / Flour This is a ingredient note
  • 5 pound / Flour This is a ingredient note
  • 6 cups / Flour This is a ingredient note
  • 2 pound / Flour This is a ingredient note
  • 8 cups / Flour This is a ingredient note
  • 1 cup / Flour This is a ingredient note

Instructions:

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    Woody's Way: This is the way that Woody will cook this particular step which is much better than you can possibly imagine.
  2. Meanwhile, spray cooking oil in a large skillet and saute red bell peppers, garlic and cayenne pepper over medium heat for 3 to 5 minutes.
  3. Stir in sour cream and broth; simmer uncovered for 5 minutes. Remove from heat and stir in cheese.
    Woody's Way: This is the way that Woody will cook this particular step which is much better than you can possibly imagine.
  4. Toss hot pasta with sauce and season with salt and pepper to taste; serve.
    Woody's Way: This is the way that Woody will cook this particular step which is much better than you can possibly imagine.

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Cuisine: Dinner

Course: Main