- 1 lb. Pappardelle’s Mild Spice Red Pepper Fettuccine
- 2 tablespoons Liquid Smoke Seasoning
- 1/4 cup soy sauce
- 4 large boneless, skinless chicken breasts
- 5 red bell peppers*
- 1 jalapeño pepper for mildly spicy (or, 2 for hot)*
- 2 cloves garlic, minced*
- 1 cup chicken stock
- 1/2 cup cilantro, chopped
- 1/4 cup freshly grated Parmesan cheese
*Or use Pappardelle's (7 oz.) Fire-Roasted Red Pepper Pesto
- Mix Liquid Smoke and soy sauce for marinade. Place chicken in marinade and refrigerate at least 30 minutes and up to 8 hours. Grill, broil or sauté chicken until medium rare. Slice into thin, bite-sized strips and reserve.
- Roast red bell peppers and jalapeño until skins char. Sweat charred peppers in a large bowl tightly sealed with plastic wrap. Peel off and discard skins when peppers are cool enough to handle. Slice open peppers and remove seeds. Make sure to reserve juices. (-Or- *Skip Step 2 and use Pappardelle’s (7 oz.) Fire-Roasted Red Pepper Pesto.)
- Purée roasted peppers and juices with garlic and chicken stock in a blender. Pour this sauce in a large skillet or wok. Add reserved chicken and simmer. Keep warm on lowest possible heat for 10 minutes to allow flavors to blend. Adjust seasoning with salt and pepper.
- Meanwhile, cook pasta in 6-8 quarts of boiling salted water until al dente (about 8-10 minutes). Drain and add directly to sauce. Toss gently. Add cilantro. Allow to heat through. Serve immediately. If desired, sprinkle freshly grated Parmesan on top.