Chicken Fettuccine

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  • 15 min prep time
  • 15 min total time
  • 8 ingredients
  • 4 servings

Ingredients

1
package (9 oz) refrigerated fettuccine, cut into thirds
2
teaspoons vegetable oil
3
individually wrapped boneless skinless roasted garlic with white wine chicken breasts (4.8 oz each), sliced
1/2 cup milk
1
container (10 oz) savory garlic cooking creme
1
cup grape tomatoes, cut in half
1/4 cup shredded fresh basil leaves
2
tablespoons pine nuts, toasted

Directions

  1. 1 In Dutch oven or 3-quart saucepan, cook and drain fettuccine as directed on package; return to Dutch oven.
  2. 2 Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 3 minutes, stirring constantly, until browned. Reduce heat to medium. Gradually add milk, stirring constantly 1 minute. Add cooking creme; cook and stir 1 minute or until bubbly.
  3. 3 Pour sauce over cooked fettuccine. Add tomatoes and basil; toss gently to coat. Sprinkle with pine nuts.

Notes

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Nutrition Information

Recipe Step Photos

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