Creamed Chicken with Sun-dried Tomatoes

(2)
1 reviews.
  • 20 min prep time
  • 20 min total time
  • 11 ingredients
  • 4 servings

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

Directions

  1. 1 In large saucepan, cook fettuccine to desired doneness as directed on package. Drain; cover to keep warm.
  2. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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