Spicy Red Pepper Chicken Alfredo

Name: Spicy Red Pepper Chicken Alfredo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4-6 serving(s)
Ingredients: 8 ounces pasta; 2 chicken breasts, diced; 1 tablespoon olive oil; 1/2-1 teaspoon cayenne pepper; 1 tablespoon butter; 1 teaspoon minced garlic (2 cloves); 2 fresno bell peppers, diced; 1 tablespoon flour; 1/2 cup 2% low-fat milk; 1/4 cup half-and-half; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 teaspoon basil; 1/4 cup reserved-cooking water; 1 teaspoon lemon juice; 1/2 cup grated parmesan cheese

Submitted by ChefJulieS

"This pasta dish is a creamy Alfredo with just the right spicy kick. It is the perfect comfort food."

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Ready In:: 30mins
Ingredients:: 16
Serves:: 4-6

ingredients

8 ounces pasta
2 chicken breasts, diced
1 tablespoon olive oil
¹⁄₂ - 1 teaspoon cayenne pepper
1 tablespoon butter
1 teaspoon minced garlic (2 cloves)
2 fresno bell peppers, diced
1 tablespoon flour
¹⁄₂ cup 2% low-fat milk
¹⁄₄ cup half-and-half
¹⁄₄ teaspoon salt
¹⁄₄ teaspoon pepper
1 teaspoon basil
¹⁄₄ cup reserved-cooking water
1 teaspoon lemon juice
¹⁄₂ cup grated parmesan cheese

directions

Cook pasta according to package directions. **Reserve 1/4 cup of cooking water** Drain.
Meanwhile, while pasta is cooking, fry chicken in 1 tablespoon of oil in a skillet. Sprinkle cayenne pepper over chicken and stir to coat.
Set pasta and chicken aside and keep warm.
Melt butter in a wok over medium heat. Add the Fresno peppers and garlic. Saute for 2 minutes.
Add flour, stirring constantly, until all of the butter is absorbed and the mixture becomes straw colored.
Remove from heat. Whisk in the milk and half-and-half.
Return wok to stove and increase heat to medium-high. Whisk constantly until slightly thickened, about 2 minutes.
Add the reserved cooking water, lemon juice, salt, pepper, basil, and cheese. Stir until smooth.
Pour sauce over pasta and toss to coat Add chicken and serve.