Creamed Chicken with Sun-dried Tomatoes

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

  • prep time 20 min
  • total time 20 min
  • ingredients 11
  • servings 4

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    460
    (
    Calories from Fat
    160),
    % Daily Value
    Total Fat
    18g
    18%
    (Saturated Fat
    5g,
    5%
    ),
    Cholesterol
    100mg
    100%;
    Sodium
    450mg
    450%;
    Total Carbohydrate
    49g
    49%
    (Dietary Fiber
    4g
    4%
      Sugars
    6g
    6%
    ),
    Protein
    26g
    26%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    35%;
    Calcium
    10%;
    Iron
    20%;
    Exchanges:
    3 Starch; 3 Other Carbohydrate; 1 Vegetable; 2 Lean Meat; 2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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