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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This recipie was in a (Herb Ox Bouillon) ad in a coupon circular. I did not have any bouillon when I made this recipe so I omitted the water and used a can of chicken broth instead along with 1/2 cup dry white wine. I also sauteed mushrooms and chopped garlic along with the onion and sun-dried tomatoes. This is very easy to prepare and it is delicious. Cook time includes cooking the chicken breast. Ingredients:
1 (9 ounce) package refrigerated dry fettuccine |
1 medium yellow sweet onion, cut into thin wedges |
1/3 cup julienne-sliced sun-dried tomato packed in oil, drained |
3/4 lb boneless skinless chicken breast, cooked and cut into thin strips |
1 cup water |
1 tablespoon herb-ox chicken bouillon granule |
1 (8 ounce) container fat-free garden cream cheese with vegetables |
Directions:
1. Prepare noodles as package directs.
2. Meanwhile, in skillet over medium-high heat, saute onion and tomatoes until softened, about 5 minutes.
3. Add cooked chicken breast strips and heat until warmed through.
4. Add water and bouillon; bring mixture just to a boil.
5. Stir in cream cheese and heat until warmed through and cheese is smooth, about 2 minutes (do not bring to a boil).
6. Place pasta in bowl and top with chicken mixture.
7. Serve immediately.
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