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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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âMy clients and husband love this recipe, and I hope your readers do, tooâ says Tammy Rau of Huntsville, Alabama. With its wonderful flavor and tender chicken, this dish is irresistible! Ingredients:
1/2 cup italian salad dressing |
10 ounces boneless skinless chicken breasts, cut into 1/4-inch slices |
4 ounces uncooked fettuccine |
1/4 cup butter, cubed |
2 teaspoons king arthur unbleached all-purpose flour |
3/4 teaspoon italian seasoning |
1/2 teaspoon garlic powder |
dash pepper |
3/4 cup half-and-half cream |
1/3 cup shredded parmesan cheese |
Directions:
1. Place salad dressing in a small resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 15 minutes. Drain and discard marinade.
2. Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook chicken over medium heat until no longer pink; remove and keep warm.
3. In the same pan, melt butter; whisk in the flour, Italian seasoning, garlic powder and pepper. Stir in cream. Bring to a boil; cook and stir until thickened. Stir in cheese and chicken; heat through. Drain fettuccine. Serve chicken mixture with pasta. Yield: 2 servings.
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