Herbed Chicken and Fettuccini9 ounces dry fettuccine pasta1 tablespoon olive oil 1 pound skinless, boneless chicken breast halves - cut into strips 1 red onion, sliced 1 julienned yellow bell pepper 2 cloves garlic, minced 1/2 cup chicken broth 2 tablespoons sherry salt and pepper to taste 7 1/2 ounces chive and onion cream cheese Heat oil in a wok or skillet over high heat. Saute chicken and onion 3 minutes. Add yellow pepper, garlic, chicken broth, sherry, salt and pepper. Package up cream cheese and pasta. To Freeze: Freeze in freezer safe container. To Reheat: Cook until chicken is done. Blend in cream cheese and heat through . DO NOT ALLOW TO BOIL. Cook pasta and serve chicken over it. |