Agk's Organic Chicken Fettuccine

Agk's Organic Chicken Fettuccine

Diced chicken and mulit-colored pepper chunks with a creamy rosemary sauce, served over fettuccine


4-6 servings


4 oz. Organic Fettuccine
6 tbsp. Organic Butter/Olive Oil
1 Garlic Clove (or more if you love garlic)
1 lb. boneless-skinless Chicken Breast, cut into 1-inch cubes
2 tsp. Rosemary
1/4 tsp. Salt
1/4 tsp. Pepper
1 tbsp. Organic Flour
1/4 tsp. Organic Onion Powder (or 1/2 of a medium onion, diced)
1 c. Organic Half & Half (or whole milk)
1 c. Organic Red Bell Pepper
1 c. Organic Yellow Bell Pepper (optional)
1 c. Organic Green Bell Pepper
1/4 c. Parmesan Cheese (I skip this sometimes)
1/2 tsp. Parsley (fresh or dried)


1. Sauté bell peppers and onion in 1 tbsp. of butter. Set aside.

2. Prepare fettuccine with 1 tbsp. butter & water. Drain, rinse, and toss with another tbsp. of butter; set aside.

3. Melt 3 tbsp of butter in 2+ quart sauce pan on Medium (don't burn it!). Add garlic clove and stir for about 10 seconds. I usually turn my stove to Med-High & immediately add chicken, rosemary, salt, and pepper. Cook chicken thoroughly; don't be barbaric and leave it half-cooked! ;) This takes about 10 minutes.

4. Stir in flour and parsley. Blend in half & half/milk. Cook & stir constantly over medium heat until mixture thickens slightly.

5. Add the bell pepper saute, then remove from heat. Add the cooked fettuccine, parmesan cheese, and toss to thoroughly coat*. Finis!

Agk's Organic Chicken Fettuccine
Additional Notes: 

This recipe was submitted by guest chef Amanda Koehn.

*Amanda's note: I usually do not add the fettuccine to the sauce; that way, whatever sauce I have left can be frozen/refrigerated and I just have to boil up some fresh fettuccine.

Preparation Time: 

30 minutes

Tammy's Review: 

This is one of my favorite ways to prepare chicken with pasta. It is just SO GOOD. The first time we made this dish, we were thoroughly impressed. The directions are complete and easy to follow. The finished dish looks stunning and has a unique and wonderful taste. This is the kind of pasta dish you might pay $15-20 dollars for at a fancy restaurant. Only... it tastes better. My rating: 10/10

The only thing I do differently is make slightly more pasta. We like about 6 ounces of pasta for the amount of sauce this recipe makes. Four ounces just isn't enough. And, this recipe makes 3 large servings--enough for our family to have one meal plus one person gets the leftovers (which we fight over ;D).


Please see the recipe above for my complete review! Thanks! ~Tammy


I didn't have all the ingredients on hand so ended up using spaghetti instead of fettuccine and using about 1/3 of the bell peppers. Even so, it turned out absolutely delicious and my family all liked it. We'll definitely be making it again. :-) Thanks, Amanda!


We made this for the first time last night. It was delicious. I especially loved the flavor the rosemary gave the chicken.

Like Tammy, I used more pasta than called for (a little under half a 16 oz box) and I think the amount of sauce could have worked for more pasta. We used the olive oil option and only green pepper. I also skipped the parsley. When I make it again (and I plan to!) I will make sure to salt the water for the fettucine, and perhaps add salt to the pepper as well (I like salt).

Very, very yummy.


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