Go Back
Print Recipe
5 from 1 vote

Creole Chicken Fettuccine

Ingredients

  • 3 T. olive oil, divided
  • 1 lb. boneless chicken breast, cut into 1" pieces
  • 1 onion, diced
  • 2 stalks celery, diced
  • 1/2 red or green bell pepper, diced
  • 1 6 oz. can tomato paste
  • 2 cloves garlic, minced
  • 1 or 2 t. Creole seasoning, or to taste
  • 1 t. dried basil
  • 1 15 oz. can fire roasted tomatoes
  • 1 cup chicken stock
  • 1 bay leaf
  • salt, pepper, and hot sauce to taste
  • 1 lb. fettuccine, cooked according to package directions and drained, reserving a 1/2 cup of pasta water

Instructions

  • In a Dutch oven or deep skillet, brown the chicken pieces in 2 T. of olive oil over medium high heat. You're not looking to cook the chicken all the way through, You're just browning it for now. Brown both sides. Remove the chicken to a plate or bowl.
  • In the same pot add the remaining oil and sauté onion, celery, and pepper until they're soft--about 10 minutes. Add the tomato paste, garlic, Creole seasoning, and basil. Cook, stirring, for a minute or two. Stir in the tomatoes, stock, and bay leaf. Return the chicken to the pot along with the accumulated juices. Simmer on low for 20 minutes. Taste for seasoning and adjust if needed.
  • Add the cooked fettuccine to the pan and toss well. Add the pasta water and toss again. Serve!