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Nutty Chicken Fettuccine

By: Taste of Home Test Kitchen  
"Chicken strips coated with ground walnuts and served with a creamy Parmesan sauce makes this a fast elegant meal."

Rating: This weblink has been rated 3 times with an average star rating of 4.0 Read Reviews (2)

Rate/Review | 65 people have saved this

Prep Time:
10 Min
Cook Time:
20 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 1/4 cup all-purpose flour
  • 2 tablespoons ground walnuts
  • 1 teaspoon curry powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon pepper
  • 1 1/2 pounds skinless, boneless chicken breast halves - cut into thin strips
  • 1 medium sweet red pepper, julienned
  • 1/4 cup chopped onion
  • 3 tablespoons olive oil
  • 8 ounces uncooked fettuccine
  • 1 cup milk
  • 1 (8 ounce) package cream cheese, cubed
  • 1/2 cup shredded Parmesan cheese
  • 1/3 cup chopped walnuts, toasted

Directions

  1. In a large resealable plastic bag, combine the first six ingredients. Add chicken in batches; toss to coat. In a large skillet, saute the chicken, red pepper and onion in oil for 6-8 minutes until chicken juices run clear and vegetables are crisp-tender.
  2. Meanwhile, cook fettuccine according to package directions. In a saucepan, combine the milk, cream cheese and Parmesan cheese; cook and stir over medium heat for 5 minutes or until cheese is melted and sauce is smooth. Drain fettuccine; top with chicken mixture and sauce. Sprinkle with toasted walnuts.

Footnotes

  • Nutritional Analysis: 1 serving equals 772 calories, 47 g fat (19 g saturated fat), 172 mg cholesterol, 452 mg sodium, 36 g carbohydrate, 3 g fiber, 52 g protein.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 31, 2008 by Trish 
Wow! This receipe was fabulous! The only thing I did differently was use fat free milk and... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 5, 2009 by SLONGWOR 
REally interesting flavor--I'd make this again. The sauce was a little too heavy and creamy... MORE

 
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