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