- 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
- 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.
03/20/2017
recipepes.com
Herbed Chicken and Fettuccini, recipe
PT15M
PT1H
5
455 calories
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