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Posts: 330
Registered:
February 2004
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Herbed Chicken and Fettuccini
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Sun, 04 December 2005 00:23
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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
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Heat oil in a wok or skillet over high heat. Saute chicken and onion 3 minutes. Add yellow pepper, garlic, chicken broth, sherry, salt and pepper.
Package up cream cheese and pasta.
To Freeze: Freeze in freezer safe container.
To Reheat: Cook until chicken is done. Blend in cream cheese and heat through . DO NOT ALLOW TO BOIL. Cook pasta and serve chicken over it.
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Posts: 213
Registered:
February 2004
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 Re: Herbed Chicken and Fettuccini
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Fri, 17 February 2006 11:58
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Erik and I both really liked this one, very good flavor. We made it fresh w/o freezing, so hopefully it's still good when reheated from frozen.
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Posts: 337
Registered:
February 2004
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Posts: 9
Registered:
August 2004
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Re: Herbed Chicken and Fettuccini
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Fri, 10 March 2006 21:29
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We really liked this. I followed the instructions (including not letting it boil) and it turned out fabulous! I thought it had good flavor, and the sauce was a good consistency. I did bake it uncovered, so perhaps covering it did make it more watery for Jen. Two thumbs up from this house!
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) 2 Vote(s)
Re: Herbed Chicken and Fettuccini