“This is a fast, easy, and delicious pasta dish.” - by Janet Allen
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Cover to keep warm and set aside.
- Meanwhile, heat oil in a wok or skillet over high heat. Saute chicken and onion 3 minutes. Add yellow pepper, and continue cooking until chicken is no longer pink and vegetables are crisp-tender. Add garlic, chicken broth, sherry, salt and pepper. Cook just until hot. Blend in cream cheese, and heat through. Do not allow to boil.
- Combine chicken mixture with hot pasta. Serve.
Nutrition
Amount Per Serving (4 total)
- Calories
- 617 cal
- 31%
- Fat
- 25.6 g
- 39%
- Carbs
- 55.8 g
- 18%
Based on a 2,000 calorie diet
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Reviews (53)
Rate This Recipe
"I almost gave this recipe four stars but I just think it doesn't have enough flavor as written. It also isn't the best for leftovers. I followed the recipe exactly and if I were to make it again I wou..." See moreld add 1 tbsp. of italian seasoning."
sativaspitzer76
"I made a couple alterations/substitutions: I used a package of fat free cream cheese instead of the chive and onion because even the reduced fat chive/onion was too calorie/fat laden for me. I also u..." See moresed a cup of fat free chicken broth because i wanted more sauce & I had to thicken it w/a little flour. Instead of sherry i used marsala wine (double the amount it called for) and fresh garlic and basil fettucine. I did use a yellow pepper but a white onion was what i had on hand. my husband and i were both impressed with this meal and i let him take the leftovers for lunch!"
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