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.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 617 Calories

Ingredients

• 1 tablespoon olive oil
• salt and pepper to taste
• 2 cloves garlic, minced
• ½ cup chicken broth
• 2 tablespoons sherry
• 1 red onion, sliced
• 1 pound skinless, boneless chicken breast halves - cut into strips
• 9 ounces dry fettuccine pasta
• 1 julienned yellow bell pepper
• 7 ½ ounces chive and onion cream cheese

Recipe Instructions

Step 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.

Step 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.

Step 3

Combine chicken mixture with hot pasta. Serve.