Fettuccine with Chicken and Creamy Herb Sauce
"It can't get any easier than this recipe; rotisserie and soup mix makes it convenient for a weeknight meal without any flavor loss."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (391.7 g)
- Calories 480.3
- Total Fat - 12.9 g
- Saturated Fat - 6.7 g
- Cholesterol - 83.3 mg
- Sodium - 561.6 mg
- Total Carbohydrate - 72.9 g
- Dietary Fiber - 1.7 g
- Sugars - 61.6 g
- Protein - 21 g
- Calcium - 401.1 mg
- Iron - 1.1 mg
- Vitamin C - 0.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Cook fettuccine according to package directions.
Step 2
Prepare fresh sugar snap peas by removing and discarding the stem end and the string from each pod; set aside. (If this is not removed, you will find yourself having to spit it out when chewing, so you want to make sure to remove it).
Step 3
Meanwhile, whisk together milk and soup mix in a 2-quart saucepan; bring to a boil, stirring constantly. Add chicken and peas; reduce heat, and simmer 3 minutes or until chicken is well heated. Toss with fettuccine; sprinkle with Parmesan, parsley, and freshly ground black pepper.
Tips
No special items needed.
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