laughing coyote fettuccine

I am going to follow in April's footsteps and post a recipe that Laura was asking about tonight - laughing coyote fettuccine. We made this when Jeff and Laura were visiting this spring.

I made this for the first time shortly after Jason and I moved to Oregon. Found it in a BonAppite magazine that his parents had in the house. The year: 1999.

I of course don't have the magazine to reference. And I USED to just look up the recipe on the magazine's website when I first started making it. However - I just looked up the recipe a few minutes ago and couldn't find it. I have been making it for so long that I don't remember exact measurements, so Laura I will try my best at reciting the recipe from memory.

Ingredients:

2 or 3 Bell Peppers. I like to use 1 orange, 1 yellow, and 1 green. The colors make it pretty.

1 Poblano pepper. This is a green chile pepper spicier than the bell peppers but milder than jalapeños.

1 Medium onion. I like the sweet onions, but I am kind of an onion wimp.

1 Bunch of cilantro

Shredded Cheddar Cheese

Garlic to taste. I normally just wing it and scoop in some of the already crushed garlic that you can buy in a jar. *gasp!*

4 chicken breasts

20 gallons of heavy cream. Heh Not really. But you will need two of the little milk carton sized containers of the stuff. The same size of milks we used to get as little kids for school lunch. (Laura, feel free to edit this post with the correct measurement. I, for some reason have lost my mind and can't remember what size those containers are called. Pints? Liters? ugh!)

Fettuccine pasta. One 16 oz box.

1 Can of Chipotle. those are the smoke dried jalapeño chilies that come in a can.

Procedure:

Cut chicken breast into bite size pieces and cook in a little bit of olive oil. Salt to taste, and set aside.

Remove seeds from peppers. Slice into bite sized pieces.
Slice about 3/4 of the onion into bite sized pieces.
Cook peppers, onions, and garlic with a little bit of olive oil. Set aside.

Begin boiling a pot of water for the pasta. Cook pasta following the box's directions. Drain, then set aside.

In pan, begin to heat 1 and 3/4 of the heavy cream. It is kind of a preference thing as to how much you use. I never use all of the second cream container.

Mince 3 or 4 of the chipotles and put them in the cream mixture as it heats up. This is a preference thing too. 4 chipotles makes it on the spicy side. But that is how I like it.

Bring cream to a Boil, then reduce heat, and continue to stir so it doesn't stick to the bottom of the pan. It will begin to thicken into a sauce. Add the chicken, cooked pasta, and the pepper mixture. Mix with the cream sauce, and let simmer for a few min in order for the chicken and peppers to heat up.

Serve with shredded cheese and cilantro on top.