Meals (Chicken Fettuccine)

By chefbobby

Ingredients

• 1 package (9 oz) refrigerated fettuccine, cut into thirds
• 2 teaspoons vegetable oil
• 3 individually wrapped boneless skinless roasted garlic with white wine chicken breasts (4.8 oz each), sliced
• 1/2 cup milk
• 1 container (10 oz) savory garlic cooking creme
• 1 cup grape tomatoes, cut in half
• 1/4 cup shredded fresh basil leaves
• 2 tablespoons pine nuts, toasted

Preparation

Step 1

1) In Dutch oven or 3-quart saucepan, cook and drain fettuccine as directed on package; return to Dutch oven.

2) Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 3 minutes, stirring constantly, until browned. Reduce heat to medium. Gradually add milk, stirring constantly 1 minute. Add cooking creme; cook and stir 1 minute or until bubbly.

3) Pour sauce over cooked fettuccine. Add tomatoes and basil; toss gently to coat. Sprinkle with pine nuts.