Herbed Chicken and Fettuccini
For a quick and elegant entree saute chicken strips, sweet yellow peppers and onions, then simmer briefly in chicken broth and sherry. Herb-flavored cream cheese finishes the sauce, and fresh fettuccini completes the dish.

Prep Time: 10 Minutes
Cook Time: 15 Minutes
Ready In: 25 Minutes
Makes: 4 servings

Ingredients
9 ounces dry fettuccine pasta
1 tablespoon olive oil
1 pound skinless, boneless chicken breast halves - cut into strips
1 red onion, sliced
1 julienned yellow bell pepper
2 cloves garlic, minced
1/2 cup chicken broth
2 tablespoons sherry
salt and pepper to taste
7 1/2 ounces chive and onion cream cheese

Directions
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Cover to keep warm and set aside.

2. Meanwhile, heat oil in a wok or skillet 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 broth, sherry, salt and pepper. Cook just until hot. Blend in cream cheese, and heat through. Do not allow to boil.

3. Combine chicken mixture with hot pasta. Serve.

Serving Size 1/4 of a recipe
Servings Per Recipe 4
Amount Per Serving
Calories 617
Calories from Fat 231
% Daily Value *
Total Fat 25.6g 39 %
Saturated Fat 13.7g 68 %
Cholesterol 120mg 40 %
Sodium 434mg 17 %
Potassium 572mg 16 %
Total Carbohydrates 55.7g 18 %
Dietary Fiber 2.9g 12 %
Protein 36.8g 74 %
Sugars 8g
Vitamin A 15 %
Vitamin C 95 %
Calcium 13 %
Iron 30 %
** Thiamin 7 %
** Niacin 161 %
** Vitamin B6 42 %
** Magnesium 21 %
** Folate 79 %

Source: AllRecipes