CREAMY FETTUCCINE RECIPES

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CREAMY CHICKEN FETTUCCINE RECIPE: HOW TO MAKE IT



Creamy Chicken Fettuccine Recipe: How to Make It image

Convenient canned soup and process American cheese hurry along the assembly of this creamy sauce loaded with delicious chunks of chicken. —Melissa Cowser, Greenville, Texas

Provided by Taste of Home

Categories     Dinner

Total Time 03 hours 15 minutes

Prep Time 15 minutes

Cook Time 03 hours 00 minutes

Yield 6 servings.

Number Of Ingredients 11

1-1/2 pounds boneless skinless chicken breasts, cut into cubes
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/8 teaspoon pepper
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
4 ounces process cheese (Velveeta), cubed
1 can (2-1/4 ounces) sliced ripe olives, drained
1 jar (2 ounces) diced pimientos, drained, optional
1 package (16 ounces) fettuccine or spaghetti
Coarsely ground pepper, optional

Steps:

  • Place the chicken in a 3-qt. slow cooker; sprinkle with garlic powder, onion powder and pepper. Top with soups. Cover and cook on high for 3-4 hours or until chicken is no longer pink. , Stir in the cheese, olives and pimientos if desired. Cover and cook until cheese is melted. Meanwhile, cook fettuccine according to package directions; drain. Serve with chicken; top with coarsely ground pepper if desired.

Nutrition Facts : Calories 540 calories, FatContent 15g fat (6g saturated fat), CholesterolContent 81mg cholesterol, SodiumContent 1151mg sodium, CarbohydrateContent 62g carbohydrate (5g sugars, FiberContent 4g fiber), ProteinContent 39g protein.

FETTUCCINE WITH CREAMY RED PEPPER-FETA SAUCE RECIPE ...



Fettuccine with Creamy Red Pepper-Feta Sauce Recipe ... image

Provided by Ellie Krieger

Categories     main-dish

Total Time 37 minutes

Prep Time 12 minutes

Cook Time 25 minutes

Yield 6 (1 cup) servings

Number Of Ingredients 10

2 tablespoons olive oil
1 small onion, chopped
2 to 3 garlic cloves, peeled and chopped
One 16-ounce jar roasted red peppers, drained and chopped
1/2 cup low-sodium chicken stock or vegetable stock
1 cup crumbled feta cheese or a 6-ounce block
1 pound whole-wheat fettuccine
Salt
Freshly ground black pepper
2 tablespoons chopped fresh parsley leaves

Steps:

  • Heat the oil in a heavy skillet over medium-high heat. Saute onion and garlic until soft, about 10 minutes. Add roasted peppers and saute until heated through. Remove from heat and let cool slightly. Place mixture in the bowl of a food processor with stock and all but 2 tablespoons of the feta. Process until combined and smooth, about 30 seconds. Cook pasta according to package directions. Drain, reserving 1/2 cup pasta water. Toss pasta with sauce, adding pasta water by the tablespoon, if needed. Sauce should cling nicely to pasta. Season with salt and pepper, to taste. Divide among pasta bowls. Sprinkle with parsley and remaining feta cheese.

Nutrition Facts : Calories 470 calorie, FatContent 11 grams, SaturatedFatContent 4.5 grams, SodiumContent 1050 milligrams, CarbohydrateContent 73 grams, FiberContent 10 grams, ProteinContent 18 grams

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