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Smoked Chicken and Roasted Red Peppers with Mild Spice Red Pepper Fettuccine

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Serving Size: 
  • 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

  1. 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.
  2. 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.)
  3. 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.
  4. 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. 

From This Recipe

$6.49 | 7 oz. container