Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Chicken Fettuccine with Herb Cheese




Source of Recipe


relish






List of Ingredients



• 2 (14-ounce) cans lower-sodium chicken broth
  
• 8 ounces frozen boneless, skinless chicken breasts
  
• 8 ounces uncooked fettucine noodles, broken in half
  
• 1 (16-ounce bag) frozen broccoli and cauliflower florets
  
• 1 (6- ounce) package garlic and herb cream cheese (such as Rondele)
  
• 1/2 teaspoon salt
  
• 2 tablespoons grated Parmesan cheese
  
• 2 tablespoons finely chopped green onions
  
• Coarsely ground black pepper
  






Instructions



1. In a deep skillet or Dutch oven, bring broth to boil over high heat; add frozen chicken breasts. Return to a boil, reduce heat, cover and simmer 16 minutes.
   
2. Add pasta, stir, cover and simmer 8 minutes, stirring occasionally. Remove chicken, cool and shred.
   
3. Increase heat to high and bring pasta to a boil. Add frozen vegetables, return to a boil, reduce heat, cover tightly and simmer 5 minutes or until vegetables are crisp tender.
   
4. Drain pasta mixture, reserving 1/2 cup of the pasta cooking water. Return pasta to skillet and place over medium heat. Add cream cheese, salt and reserved cooking water. Toss until cheese has melted. Add chicken, and cook 2 minutes to heat through, stirring frequently. Sprinkle with Parmesan cheese, green onions and black pepper.
   






Final Comments


Serves 4