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Fettuccini with Red Pepper Sesame Cream Sauce View Larger

Fettuccini with Red Pepper Sesame Cream Sauce

An attractive pasta dish. For a delightful substitution, consider a quarter pound of lobster, shrimp or crabmeat in place of chicken. Sooo good and easy to make!


  • 1 pound boneless, skinless chicken breasts or tenders
  • 1 tablespoon Stonewall Kitchen Extra Virgin Olive Oil
  • 2 large red bell peppers, thinly sliced
  • 1 summer squash, julienned
  • 1 zucchini, julienned
  • 1/2 pound asparagus, trimmed and cut into 1" pieces
  • 2 garlic cloves, minced
  • 1 small red onion, sliced thin
  • 1 cup chicken stock
  • 1 1/2 cup roasted red bell pepper
  • 4 tablespoons fresh basil, thinly sliced
  • 1/2 - 1 cup light cream
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup finely grated Parmesan cheese
  • 12 oz. fettuccini, cooked
  • salt and pepper to taste


  1. Sprinkle chicken with salt and pepper.
  2. Heat Stonewall Kitchen Extra Virgin Olive Oil in large skillet on medium-high heat.
  3. Cook chicken thoroughly. Transfer chicken to a plate.
  4. Saute red onion, red pepper, squash, zucchini, and asparagus in same skillet until crisp, but tender.
  5. Puree roasted red bell pepper in a food processor.
  6. Add garlic, crushed red pepper, and pureed roasted red bell pepper. Cook approximately 3-4 minutes.
  7. In a small saucepan add light cream to broth. Boil 1 minute, then simmer to reduce and thicken sauce (approximately 6-8 minutes).
  8. Cut chicken into strips and add to vegetables. Add reduced cream and broth.
  9. Add 3 tablespoons basil and Parmesan.
  10. Add chicken and sauce to cooked fettuccini and toss. Garnish with remaining basil and additional Parmesan.
  11. Sprinkle with salt and pepper to taste.

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