Creamed Chicken with Sun-dried Tomatoes

Skillet dinner ready in 20 minutes! Enjoy creamed chicken and spinach fettuccine in a delicious Italian meal.

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Servings 4

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ingredients 11
Prep Time 20 min
Total Time 20 min

Ingredients

1: (9-oz.) pkg. uncooked refrigerated spinach fettuccine

2: tablespoons oil

2: boneless, skinless chicken breast halves, cut into thin strips

1: cup chopped leeks

2: garlic cloves, minced

1/2: cup coarsely chopped sun-dried tomatoes packed in oil, drained

1/4: cup finely chopped cooked ham

1/2: teaspoon dried oregano leaves

1: cup chicken broth

1: tablespoon cornstarch

2/3: cup half-and-half

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Directions

1 In large saucepan, cook fettuccine to desired doneness as directed on package. Drain; cover to keep warm.
2 Meanwhile, heat oil in large skillet over medium-high heat until hot. Add chicken, leeks and garlic; cook and stir 4 to 5 minutes or until chicken is no longer pink. Add tomatoes, ham, oregano and broth. Bring to a boil. Reduce heat; cover and simmer 5 minutes.
3 In small bowl, combine cornstarch and half-and-half; blend until smooth. Gradually stir into mixture in skillet. Cook and stir over medium-high heat until mixture boils and thickens, stirring constantly. Serve over fettuccine.

EXPERT TIPS

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Expert Tips

The leek, a mild member of the onion family, resembles a fat, over-grown scallion. Since it tends to hold a lot of dirt within the leaves, wash it thoroughly: Trim off the root end, then cut the leek in half lenghtwise and rinse completely, separating the layers to make sure all the grit is removed.

To lower the fat in this recipe a little bit, choose dry sun-dried tomatoes instead of the oil-packed variety. To reconstitute the dried tomatoes, place them in a glass measuring cup or bowl and add hot water to cover. Microwave on HIGH for a minute, then let them stand for about 5 minutes, or until softened. Squeeze out most ot the liquid, chop the tomatoes and add as directed.