A creamy roasted pepper sauce that looks and tastes like it took way longer than twenty minutes.
8 oz fettuccine
½ lb boneless skinless chicken breast, cut into pieces
1 tbsp olive oil
1 clove garlic, minced
16 oz jar roasted bell peppers
½ cup half and half or heavy cream
¼ cup chopped parsley
Salt and pepper to taste
Grated parmesan cheese
Cook the fettuccine according to the package. Meanwhile, blend half the peppers and all the jar liquid until smooth.
Heat the olive oil in a large frying pan and cook the garlic about 30 seconds. Add the chicken and cook on medium for 5 minutes.
Cut the remaining peppers in half and add them to the pan. Pour in the blended peppers and the half and half. Simmer about 10 minutes, stirring now and then, until it thickens.
Toss in the fettuccine, parsley, and parmesan, season with salt and pepper, and enjoy!