Herbed Chicken and Fettuccini
For a quick and elegant entree saute chicken strips, sweet yellow peppers and onions, then simmer briefly in chicken broth and sherry. Herb-flavored cream cheese finishes the sauce, and fresh fettuccini completes the dish.
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Ready In: 25 Minutes
Makes: 4 servings
Ingredients
9 ounces dry fettuccine pasta
1 tablespoon olive oil
1 pound skinless, boneless chicken breast halves - cut into strips
1 red onion, sliced
1 julienned yellow bell pepper
2 cloves garlic, minced
1/2 cup chicken broth
2 tablespoons sherry
salt and pepper to taste
7 1/2 ounces chive and onion cream cheese
Directions
-
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. Cover to keep warm and set aside.
-
Meanwhile, heat oil in a wok or skillet over high heat. Saute chicken and onion 3 minutes. Add yellow pepper, and continue cooking until chicken is no longer pink and vegetables are crisp-tender. Add garlic, chicken broth, sherry, salt and pepper. Cook just until hot. Blend in cream cheese, and heat through. Do not allow to boil.
-
Combine chicken mixture with hot pasta. Serve.
Serving Size 1/4 of a recipe
Servings Per Recipe 4
Amount Per Serving
Calories 617
Calories from Fat 231
% Daily Value *
Total Fat 25.6g 39 %
Saturated Fat 13.7g 68 %
Cholesterol 120mg 40 %
Sodium 434mg 17 %
Potassium 572mg 16 %
Total Carbohydrates 55.7g 18 %
Dietary Fiber 2.9g 12 %
Protein 36.8g 74 %
Sugars 8g
Vitamin A 15 %
Vitamin C 95 %
Calcium 13 %
Iron 30 %
** Thiamin 7 %
** Niacin 161 %
** Vitamin B6 42 %
** Magnesium 21 %
** Folate 79 %
Source: AllRecipes