Recipe by Janet Allen
"This is a fast, easy, and delicious pasta dish."
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dry fettuccine pasta
skinless, boneless chicken breast halves - cut into strips
red onion, sliced
julienned yellow bell pepper
salt and pepper to taste
7 1/2 ounces
chive and onion cream cheese
I made a couple alterations/substitutions:
I used a package of fat free cream cheese instead of the chive and onion because even the reduced fat chive/onion was too calorie/fat laden for me. I also used a cup of fat free chicken broth because i wanted more sauce & I had to thicken it w/a little flour. Instead of sherry i used marsala wine (double the amount it called for) and fresh garlic and basil fettucine. I did use a yellow pepper but a white onion was what i had on hand. my husband and i were both impressed with this meal and i let him take the leftovers for lunch!
I almost gave this recipe four stars but I just think it doesn't have enough flavor as written. It also isn't the best for leftovers. I followed the recipe exactly and if I were to make it again I would add 1 tbsp. of italian seasoning.
This pasta rocks! Rich and creamy you'll wish you had doubled the recipe. Very very easy and the only thing I changed was that i used linguini. Enjoy!
I used milk instead of chicken broth - yummy! Also, used "kid friendly" pasta - fun shape & easier to eat! This will be a "staple" at our home! Quick, easy & yummy!
I found this recipe pretty good. I used penne pasta instead of the fettuccini and used the advice of using italian seasoning which added flavour. I used a red bell pepper and just regular cream cheese. I also added some fresh cilantro after the cream cheese and it turned out pretty good...and tasty! To finish it off I sprinkled fresh parmesan cheese over top and served with garlic bread. If I could make a suggestion it would be to let it sit on the stove covered for about 5 minutes before you serve it so the sauce can thicken up a little (as mine was initially a little runny).
This recipe is great. Very creamy and very easy to make. I loved it.
The only changes I made were to use yellow onion and red bell pepper instead of red onion and yellow bell pepper. It's what I had. I thought the chive and onion cream cheese would have a stronger taste, but it didn't. The sauce is rather light and sparse, certainly not as heavy or as much as an Alfredo style sauce. With all that said, I liked this dish.
Delicious! I used green peppers instead of yellow. Also, I used regular cream cheese and added chopped green onions. My family was in awe of how good this tasted!
* Percent Daily Values are based on a 2,000 calorie diet.
Herbed Chicken and Fettuccini
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 231
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