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Ingredients Jump to Instructions ↓

  1. 3 ounces uncooked fettuccine

  2. 1 boneless skinless chicken breast (6 ounces), cubed

  3. 3/4 cup fresh sugar snap peas

  4. 1 garlic clove, minced

  5. 2 teaspoons butter

  6. 1/2 cup grape tomatoes

  7. 1/2 teaspoon all-purpose flour

  8. 1/8 teaspoon salt

  9. 1/8 teaspoon pepper

  10. 1/3 cup half-and-half cream

  11. 1/4 cup basil and roasted garlic goat cheese

  12. 2 tablespoons minced fresh parsley

Instructions Jump to Ingredients ↑

  1. Cook fettuccine according package directions. Meanwhile, in a large skillet, saute the chicken, peas and garlic in butter until chicken juices run clear. Add tomatoes; saute 2 minutes longer. Combine the flour, salt, pepper and cream; stir into chicken mixture. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Stir in goat cheese and parsley; cook and stir until cheese is melted. Drain fettuccine; toss with chicken mixture. Yield: 2 servings.

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