Author | Thread |
Posts: 330
Registered: February 2004
|
Herbed Chicken and Fettuccini
|
Sun, 04 December 2005 00:23
|
|
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
|
|
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.
|
|
|
|
Posts: 213
Registered: February 2004
|
Re: Herbed Chicken and Fettuccini
|
Fri, 17 February 2006 11:58
|
|
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.
|
|
|
Posts: 337
Registered: February 2004
|
|
|
Posts: 9
Registered: August 2004
|
Re: Herbed Chicken and Fettuccini
|
Fri, 10 March 2006 21:29
|
|
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!
|
|
|