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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a plastic bag combine flour, salt and pepper. Add chicken pieces and shake bag to coat evenly. | 2. In a large skillet heat 2 tablespoons of the butter over medium heat until hot. Add coated chicken pieces and cook about 8 minutes or until chicken is tender and no longer pink, and coating is golden brown, stirring occasionally. Remove chicken from skillet and keep warm. | 3. Heat remaining butter in the same skillet until hot. Add chili peppers, onion, and crushed red pepper. Cook and stir about 5 minutes or until tender but not brown, stirring up any browned bits. Add cream to the skillet and bring just to a low boil. Return chicken to skillet, and stir until combined. Simmer, uncovered, for 1 minute more or until sauce is slightly thickened. | 4. Spoon the creamy chicken mixture over hot, cooked fettucine, then spinkle with cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	1/4	cup		302.6	0.0	67.32	1.7
salt	1/4	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
chicken breast half	12	ounces	boneless skinless cut	302.6	0.0	67.32	1.7
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
anaheim chilies	2	cups	seeded sliced	302.6	0.0	67.32	1.7
onion	1	cup	sliced cut	64.0	14.944	1.76	0.16
red pepper flake	1/4 - 12	teaspoon	crushed	302.6	0.0	67.32	1.7
half	3/4	cup		-	-	-	-
monterey jack cheese	1/3	cup	shredded	302.6	0.0	67.32	1.7
fettuccine pasta	2	cups	cooked	302.6	0.0	67.32	1.7

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.