Ingredients
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2 ounces olive oil
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1 tablespoon garlic, fresh, chopped
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1/2 cup onion, cut in large chunks
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1/2 cup green pepper, diced in large pieces
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1/2 cup red pepper, diced in large pieces
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1/8 teaspoon cayenne pepper
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1 cup chicken stock
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1 cup v 8 vegetable juice
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1 -3 tablespoon cornstarch (mix about a tablespoon with a couple table spoons cold water to form a slurry)
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salt and pepper, to taste
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1 tablespoon parmesan cheese
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10 ounces fettuccine (cooked al dente)
Instructions
- Prepare sauce: Heat oil in saute pan; add garlic; saute for 30 seconds; add onions and saute for 1 minute; add peppers and continue to saute for another minute. Deglaze with chicken stock and reduce to half. Add V-8 juice and cayenne pepper; bring to boil; simmer 10 minutes.
- Thicken to consistency with cornstarch; season to taste with salt and pepper.
- Add cooked pasta to sauce and heat through until hot.
- Arrange on serving dish and top with chicken breast. Sprinkle with Parmesan and parsley.