 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
Combine a few ingredients for a shortcut to a creamy chicken dinner, prepared in one skillet. Lightened up recipe taken from the Kraft magazine. Ingredients:
8 ounces fettuccine, uncooked |
1 tablespoon salt |
4 small boneless skinless chicken breasts |
4 ounces reduced-fat cream cheese |
3/4 cup reduced-fat chicken broth |
1/4 cup light balsamic vinaigrette salad dressing |
2 green onions, chopped |
2 tablespoons fresh parsley, chopped |
1/2 cup snow peas |
1/2 cup cherry tomatoes, halved |
Directions:
1. Cook pasta as per package directions.
2. Meanwhile, heat oil in large skillet on medium heat.
3. Add chicken, cook 5 minutes on each side or until browned on both sides.
4. Stir in cream cheese, broth, dressing, onions and basil.
5. Cook and stir until sauce begins to thicken and chicken is cooked through (170 degrees). Add snow peas and tomatoes; cook 2 to 4 minutes or until snow peas are crisp-tender, stirring occasionally.
6. Serve over the pasta.
|
|