Chicken Fettuccine with Vegetables
Ingredients
- 3 tablespoons olive oil
- 2 pieces chicken fillet, sliced
- 4 hot dogs, sliced
- 1 teaspoon paprika
- 1 teaspoon ground cardamom
- 1 teaspoon turmeric
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon oregano
- 1 teaspoon basil
- 1/2 teaspoon black pepper
- 1 large onion, chopped
- 4 cloves garlic, crushed
- 1/2 medium red bell pepper, cut into small cubes
- 1/2 medium yellow bell pepper, cut into small cubes
- 1/2 medium green bell pepper, cut into small cubes
- 1/2 cup black olives, sliced
- 5 cups milk
- 1 cup liquid cream
- 1 packet 250g fettuccine pasta
- 1/2 cup grated Parmesan cheese
- 1/2 cup chopped parsley
Preparation
In a thick skillet, heat 2 tablespoons of olive oil, add chicken fillet and stir until cooked, then add paprika, cardamom, turmeric, garlic powder, onion powder, salt, oregano, basil, and black pepper; stir to mix well.
Add hot dogs and stir, cook for a few minutes, then remove from skillet.
In the same skillet, add the remaining oil, onion, garlic, and stir for a few minutes.
Add milk and cream, cook until it boils.
Add fettuccine, bell peppers, and olives; stir gently and cook for a few minutes until pasta is done and absorbs most of the milk. No need to boil pasta separately; it's best to have a small amount of sauce left for better taste.
Add the chicken mixture back and stir to combine with the pasta.
Sprinkle cheese and parsley, and serve the fettuccine immediately with more cheese.
