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* Exported from MasterCook *
Herbed Chicken and Fettuccini
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-11 Nov 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 garlic cloves -- minced
1/2 cup chicken broth
2 tablespoons sherry
salt and pepper to taste
7 1/2 ounces chive and onion cream cheese
1. 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.
2. 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.
3. Combine chicken mixture with hot pasta. Serve.
Makes 4 servings.
Cuisine : "Italian"
Source : "Printed from Allrecipes, Submitted by Janet Allen"
S(Formatted by Chupa): "10.07.04"
Start to Finish Time: "0:25"
T(Cooking Time): "0:15"
NOTES : This is a fast, easy and delicious pasta dish.
Contributed to the FareShare Gazette by Chupababi; 21 November 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 62 Calories; 4g Fat (58.2% calories
from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
97mg Sodium. Exchanges: 0 Lean Meat; 1/2 Vegetable; 1/2 Fat.
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