Chef Marcus is serving up spice with this new Fettuccine Chicken Diablo! With jalapeno peppers cooked in and a flame-grilled chicken breast, this dish serves up tons of fiery flavor worthy of the name "Diablo." Spice is a hot trending flavor right now, so Chef recommends finding fun ways to feature items like this to draw in customers. Consider telling guests that your chef was inspired by the warm weather when cooking up this dish, or that it is the perfect meal to warm them up on a cold winter's day.
However you cook it, be sure to share a pic with us on Twitter and Instagram!
6651020 Sysco Natural Garlic Whole Peeled
7432743 Peppers Greens Red Yellow Rainbow
1048230 Peppers Jalapeno Fresh
5989512 Tomatoes Crushed All Purpose
6831515 Sysco Imperial Parsley Italian Fresh
2906028 Sysco Classic Broth Chicken
5535687 Capers Nonpareil Imported
3022019 Pasta Fettuccine 10”
- Season both sides of the chicken with salt and pepper. Put the chicken skin-side down on the grill or pan cook until golden brown.
- In a sauté pan add the garlic, bell pepper, jalapeno, and a pinch of salt, and cook for another 30 seconds.
- Add ½ cup chicken stock and cook until the liquid is reduced by half, about another minute. Add the tomatoes and capers, cover the pan, and cook for two minutes.
- Remove the pan from the heat and stir in the parsley. Taste and add seasonings as needed.