Cooking Tips & Hints
                 Week 99 Featured Recipe
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CHICKEN FETTUCCINE WITH GARLIC CHEESE
(click for printable version of this recipe)
 
TOOLS:
Cutting Board
Knife
Large Spoon
Dutch Oven
INGREDIENTS:

8 oz boneless, skinless chicken breasts
28 oz low sodium chicken broth
8 oz uncooked fettuccine noodles,
  broken in half
16 oz frozen broccoli and cauliflower
  florets
6 oz garlic cream cheese
2 tbsp grated Parmesan cheese
2 tbsp green onions
tsp salt
Coarsely ground black pepper

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PREPARATION: 

In the Dutch oven, bring broth to boil over high heat; add the chicken breasts. Return to a boil. Reduce heat and simmer, covered, appx 8 minutes. Add the pasta and stir. Cover and simmer appx another 8 minutes. Remove the chicken, let cool and shred. Increase heat to high and bring pasta to a boil. Add the frozen vegetables and return to a boil. Reduce heat and simmer, covered tightly until veggies are crisp tender, appx 5 minutes.

Drain the pasta mixture, reserving the liquid. Return pasta to pan and place over medium heat. Add the cream cheese, salt and the reserved cooking water. Toss until cheese has melted. Add chicken and cook 2 minutes, stirring frequently. Sprinkle with the Parmesan cheese, green onions and black pepper and serve.

HINTS: If dish seems a little dry, add a little more of the reserved liquid.
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