In the Kitchen With Mattie

 

It is the night of Christmas Eve and we wanted something on the lighter side because of the food fest to come tomorrow. I had a few frozen chicken breasts here and some peppers that I wanted to use up so these became the basis of tonights dinner.

 

                         Grilled Chicken with Peppers and Fettuccine

 

3- average 8 ounce boneless, skinless chicken breasts, grilled and sliced

 

2-3 mixed color sweet peppers, cut into thin wedges

 

1 medium to large sweet onion, cut into wedges

 

1/2 cup dry white wine

 

2 cups chicken broth

 

3 cloves garlic smashed, or one head of shallot diced fine

 

1/2 teaspoon sage

 

2 tablespoons chopped parsley

 

2 tablespoons olive oil

 

8 ounces fettuccine noodles cooked al dente and rinsed, set aside

 

Grill the chicken in a Foreman type grill or in a stove top grill until just barely cooked thru, set aside to rest, then slice into long strips or dice into chunks.

Heat a large saute pan over medium high heat and when hot add the olive oil and let it heat. When hot add the onions and peppers and saute until they begin to soften and take on a little color, add the garlic or shallot and cook another minute or so until it is fragrant. Add the wine and cook until it is almost gone then add the sage and the chicken broth and parsley and heat to simmering. Add the pasta and the sliced cooked chicken breasts and toss and heat thru until all is piping hot. Serve with some parmesan at the table. This was a nice light dinner and was just what we needed tonight because we know we will be really overeating tomorrow.

 

We wish everyone a Merry Christmas and we pray for a wonderful New Year for us all.     Mattie

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