Light Fiesta Chicken Breasts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
12 ounces spinach fettuccine or 12 ounces linguine |
3 tablespoons light margarine or 3 tablespoons butter |
6 boneless skinless chicken breast halves |
1 (7 ounce) jar roasted red peppers, drained and cut into 1/2 |
1 green onion, thinly sliced |
1/4 cup all-purpose flour |
1 cup chicken broth |
1 cup low-fat milk |
1/4 cup dry white wine |
1 1/2 cups mild cheddar cheese, shredded (6 oz.) |
1/4 cup fresh cilantro, chopped |
Directions:
1. Cook fettuccine according to package directions.
2. Drain well and transfer to serving platter; keep warm.
3. Meanwhile, melt butter in large skillet over medium heat. Add chicken; cook 4 to 5 minutes per side or until golden brown and cooked through.
4. Place chicken over fettuccine. Top with pepper strips; keep warm.
5. Add green onions to drippings in skillet; cook 1 minute. Add flour; cook 1 minute, stirring constantly.
6. Add broth, milk and wine; heat to a boil and cook until thickened, stirring constantly.
7. Add cheese; stir until melt ed.
8. Pour evenly over chicken, peppers and fettuccine; sprinkle with cilantro.
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