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Categories:
linguine light margarine chicken red peppers green onion flour chicken broth low-fat milk white wine Cheddar cheese fresh cilantro
Viewed: 58 - Published at: 8 years agoIngredients
- 12 ounces spinach fettuccine or 12 ounces linguine
- 3 tablespoons light margarine or 3 tablespoons butter
- 6 boneless skinless chicken breast halves
- 1 (7 ounce) jar roasted red peppers, drained and cut into 1/2
- 1 green onion, thinly sliced
- 14 cup all-purpose flour
- 1 cup chicken broth
- 1 cup low-fat milk
- 14 cup dry white wine
- 1 12 cups mild cheddar cheese, shredded (6 oz.)
- 14 cup fresh cilantro, chopped
Method
- Cook fettuccine according to package directions.
- Drain well and transfer to serving platter; keep warm.
- Meanwhile, melt butter in large skillet over medium heat.
- Add chicken; cook 4 to 5 minutes per side or until golden brown and cooked through.
- Place chicken over fettuccine.
- Top with pepper strips; keep warm.
- Add green onions to drippings in skillet; cook 1 minute.
- Add flour; cook 1 minute, stirring constantly.
- Add broth, milk and wine; heat to a boil and cook until thickened, stirring constantly.
- Add cheese; stir until melt ed.
- Pour evenly over chicken, peppers and fettuccine; sprinkle with cilantro.
