Gochujang Chicken Pasta

How to Make It

1. Dice your chicken breasts into big bite size pieces.
2. Place your chicken pieces in a mixing bowl, add gochujang, ½ of minced garlic, onion powder, dried thyme and oregano.
3. Mix everything well together. Set aside. And Slice your peppers and onion thinly.
4. Fettuccine is a great choice to use in this recipe. Cook according to the package direction.
5. Heat 1 tablespoon butter and 1 tablespoon olive oil in a skillet over medium heat. Add peppers, onion, and the remaining minced garlic. Sprinkle in dried thyme, oregano and cayenne pepper (optional). Saute them until they are soft and tender, about 4-5 minutes.
6. Dice the tomatoes. When the onion and peppers are soft, add the tomatoes to the skillet.
7. Heat the remaining 1 tablespoon butter and 1 tablespoon olive oil in a separate skillet over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until cooked through, about 6-8 minutes.
8. Add the cooked chicken to the skillet with the vegetables. Pour in the cream and simmer gently until the sauce thickens slightly, about 3-4 minutes. Season with salt and pepper to taste.
9. Add the drained fettuccine to the skillet and toss until the pasta is evenly coated with the sauce.
10. Sprinkle with chopped fresh parsley and freshly grated Parmesan cheese, and serve immediately.

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