I love anything spicy. I'm pretty sure I picked that up from my husband who can eat more spice than anyone I know. So it's pretty appropriate that habanero peppers have made their way into our pasta dishes. I will warn you -- this is a very spicy dish! If you can handle the heat, I HIGHLY recommend this because it's basically fettuccine alfredo with some spice!! I love cream based sauces and this is certainly no exception! I would eat this every night if I wouldn't gain 100 pounds :)
Yields: 2 servings
Ingredients:
- 8 oz organic fettuccine
- 1 tsp organic olive oil
- 1 tsp Kerrygold unsalted butter
- 1/4 small organic onion, diced
- 2 organic boneless skinless chicken breasts, diced
- salt, to taste
- 4 tsp black pepper
- 1 cup organic heavy cream
- 3 habanero peppers, halved
- 1 tbsp organic flour
- 1 small organic tomato, diced (optional)
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Melt butter with olive oil in a skillet over medium heat. Add onions and cook until golden.
Add chicken and season with salt and pepper.
Once chicken is cooked through, add heavy cream and habanero peppers.
Add flour, bring to a simmer and allow to thicken, 5 to 8 minutes.
Add the drained pasta and toss to coat.
Serve with diced tomatoes. Enjoy!
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