Ingredients

• 2 small shallots
• 1 green bell pepper (capsicum)
• 1 red bell pepper (capsicum)
• 2 chicken breasts (skin off)
• 4 tbsp butter (60g)
• 2 tbsp dried oregano (or fresh)
• 1 garlic clove
• 6-8 medium Swiss brown mushrooms
• 1 tbsp all purpose (plain) flour
• ⅓ cup of Marsala (half sweet)
• 1 cup chicken stock
• ⅓ cup of heavy cream
• 1.8oz-15 g Fresh fettuccine pasta

Steps

• Step 1

  Boil a large pot of water for your pasta.  Add salt once boiling.  If using dry pasta, add to water as soon as it boils.

• Step 2

  Peel and chop the shallots very finely.  Core, seed and slice the green and red bell peppers medium to thin.

• Step 3

  Remove the skins if any off chicken breasts and slice medium to thick slice width wise.  Add 2 tbsp butter in a pan on high heat, once butter has melted,  add chicken pieces. Add the oregano and minced garlic.  Season with salt.  Mix well, and  cook for 2 minutes (chicken will still be raw inside) then transfer to a plate and set aside.

• Step 4

  Add more butter to the pan, slice the mushrooms and add along with the chopped shallots.  Sweat for 2 minutes then add the green and red slice peppers. Mix well and cook for 1 minute, add the flour and keep mixing for another minute.

• Step 5

  Return the chicken to the pan along with the juices, deglaze with the Marsala wine, add the chicken stock and cream. Mix well, check seasoning, add salt and pepper to taste. Leave to simmer 2 minutes.

• Step 6

  Add your fresh pasta to the water and cook for 1 to 2 minutes.  Drain well and place in a serving dish.  Using a ladle scoop out a serve of chicken and place on top of your pasta.  Garnish with fresh oregano if you have some.  Parsley is also good.

   

Little Tips

You can serve this dish in Vol Aux Vents, puff pastry casings.  Also with rice or even potatoes.