Creamy chicken fettucine

    Creamy chicken fettucine

    Recipe photo: Creamy chicken fettucine
    1

    Creamy chicken fettucine

    (64)
    30min


    62 people made this

    About this recipe: A quick, easy and delicious meal, which is perfect for the busy weeknights. Fettucine, chicken, onion and pepper are tossed together in a creamy sauce.

    Ingredients
    Serves: 4 

    • 250g dry fettuccine pasta
    • 1 tablespoon olive oil
    • 450g skinless, boneless chicken breast fillets, cut into strips
    • 1 red onion, sliced
    • 1 yellow pepper, julienned
    • 2 cloves garlic, finely chopped
    • 125ml chicken stock
    • 2 tablespoons sherry
    • salt and pepper to taste
    • 215g cream cheese with chives

    Method
    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Bring a large pot of lightly salted water to the 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 frying pan 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 stock, 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.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (64)

    Reviews in English (55)

    by
    32

    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.  -  11 Jan 2006  (Review from Allrecipes US | Canada)

    by
    18

    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!  -  31 Oct 2004  (Review from Allrecipes US | Canada)

    by
    17

    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!  -  28 Aug 2002  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate