4 chicken breast, pounded to 1/2″ thick
8 oz. of fettuccine pasta
15 oz. your favorite Alfredo sauce
3 red bell peppers, julienned
2 tbsp. olive oil
3 tbsp. unsalted butter
1/4 cup of Parmesan cheese
Preheat oven to 450°F.
Season both sides of chicken breasts with Cali’s Blackened Rub. Set aside.
Bring 4-6 quarts of water to a rolling boil, add salt to taste.
Meanwhile, add julienned bell peppers to baking sheet lined with parchment paper.
Drizzle red bell peppers with olive oil.
Bake at 450°F for 15-20 minutes until peppers are slightly charred.
Cook “al dente” pasta according to package directions. Drain and return to pot.
Add alfredo sauce & roasted red bell peppers to pasta; cover and simmer.
Melt butter over medium heat in large skillet. Add chicken; cook 4-5 min on each side or until cooked and no pink remains.
Slice chicken and add to pasta.
Sprinkle with Parmesan cheese. Garnish with parsley. Enjoy!
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