Herbed Chicken and Fettuccini

Herbed Chicken and Fettuccini

53

"This is a fast, easy, and delicious pasta dish."
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Ingredients

25 m servings 617 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 617 kcal
  • 31%
  • Fat:
  • 25.6 g
  • 39%
  • Carbs:
  • 55.8g
  • 18%
  • Protein:
  • 36.8 g
  • 74%
  • Cholesterol:
  • 120 mg
  • 40%
  • Sodium:
  • 434 mg
  • 17%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.
  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.
  3. Combine chicken mixture with hot pasta. Serve.

Reviews

53
  1. 62 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 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 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 ...

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 crea...

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 stronge...

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!

This was delicious. I followed the recipe exactly and both my husband and I loved it. I'll definitely make this again - maybe adding some broccoli next time.