Chicken Fettuccine Recipes
A delicious main dish with creamy chicken and egg noodles. This page contains chicken fettuccine recipes
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Total Time: 30 minutes at the most
Yield: 6 servings
Source: David, a friend from long ago!
- 12 oz fettuccine, uncooked
- 8 oz boneless chicken breasts, cut in 1/2-inch cubes
- 8 oz mushrooms, sliced
- 1/2 cup diced red bell pepper
- 1 1/2 cup mayonnaise
- 3/4 cup milk
- 1/4 cup Parmesan cheese
- 3 Tbsp minced fresh basil or 1 tsp. dried basil
- 1 tsp coarsely ground black pepper
- 1/2 tsp paprika
- Prepare pasta according to the package.
- Spray a large skillet with Pam.
- Put the chicken in the skillet and saute over medium-high heat, stirring often, until chicken is brown and cooked, about 4 minutes.
- Remove the chicken from the pan.
- Spray the skillet with Pam again.
- Put the mushrooms and red pepper in skillet; saute, about 5 minutes.
- Mix mayonnaise, milk, cheese, basil, pepper and paprika together.
- Add to the vegetables in the skillet.
- Add the chicken to the skillet.
- Stir constantly, heat over medium-low heat until thoroughly heated.
- When pasta is done, drain and return it to the pot.
- Add everything in the skillet to the pot, mix well.
- Serve immediately. Great with salad!
- 1 cup salsa
- 1/4 cup creamy peanut butter
- 2 Tbsp. orange juice
- 2 Tbsp. honey
- 1 tsp. soy sauce
- 8 oz. uncooked fettuccine
- 3/4 lb. boneless, skinless chicken breasts, cut into strips
- 1 Tbsp. vegetable oil
- 1 medium sweet red pepper, julienned
- 1/4 cup minced fresh cilantro
For sauce, in a microwave-safe bowl, combine the first five ingredients. Cover and microwave on high for 1 minute; stir. Set aside. Cook fettuccine according to package directions.
Meanwhile, in a large skillet, cook chicken in oil over medium heat for 3-5 minutes or until browned. Add red pepper; cook and stir until crisp tender. Drain fettuccine; top with chicken mixture and sauce. Sprinkle with cilantro.
By Robin from Washington, IA