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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Serve with a spinach salad and crusty French bread. Ingredients:
3 tablespoons all-purpose flour |
2 teaspoons no-salt-added creole seasoning, divided |
4 (4-ounce) skinned, boned chicken breast halves, cut into strips |
cooking spray |
2 teaspoons hot pepper oil |
1 medium onion, cut into vertical strips (about 1 cup) |
1 medium-size green bell pepper, cut into julienne strips |
1 teaspoon minced garlic |
1 (9-ounce) package refrigerated fettuccine, uncooked |
1 cup fat-free half-and-half or fat-free evaporated milk |
Directions:
1. Combine flour and 1 1/2 teaspoons Creole seasoning in a large heavy-duty zip-top plastic bag; add chicken, and shake to coat.
2. Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add chicken, onion, bell pepper, and garlic; cook 8 to 10 minutes or until chicken is done and vegetables are tender, stirring occasionally.
3. While chicken mixture cooks, cook fettuccine according to package directions, omitting salt and fat; drain well.
4. Combine remaining 1/2 teaspoon Creole seasoning and half-and-half; add to chicken mixture in skillet, scraping bottom of skillet to deglaze. Cook 1 minute or until sauce is slightly thickened. Toss with cooked fettuccine; serve immediately.
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