For a quick and elegant entree saute chicken strips, sweet yellow peppers and onions, then simmer briefly in chicken broth and sherry. Herb-flavored cream cheese finishes the sauce, and fresh fettuccini completes the dish.
INGREDIENTS (for 4 servings):
- 9 ounces dry fettuccine pasta
- 1 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
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.