Creamy Chive and Chicken Pasta

    Creamy Chive and Chicken Pasta

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    25min


    62 people made this

    Using premade chive and onion cream cheese is an easy way to make a fancy chicken pasta dish. Serve with a green salad and bread.

    Ingredients
    Serves: 4 

    • 280g fettuccine
    • 1 tablespoon olive oil
    • 500g skinless, boneless chicken breast fillets - cut into strips
    • 1 red onion, sliced
    • 1 julienned yellow capsicum
    • 2 cloves garlic, minced
    • 1/2 cup (125ml) chicken stock
    • 2 tablespoons sherry
    • salt and pepper to taste
    • 200g chive and onion cream cheese

    Directions
    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. 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.
    2. Meanwhile heat oil in a wok or frypan 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 stock, sherry, salt and pepper. Cook just until hot. Blend in cream cheese and heat through. Do not allow to boil.
    3. Combine chicken mixture with hot pasta. Serve.
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    Reviews and Ratings
    Global Ratings:
    (64)

    Reviews in English (64)

    by
    32

    I almost gave this recipe four stars but I just think it doesn't have enough flavor as written. It also isn't the best for leftovers. I followed the recipe exactly and if I were to make it again I would add 1 tbsp. of italian seasoning.  -  11 Jan 2006  (Review from Allrecipes USA and Canada)

    by
    18

    I made a couple alterations/substitutions: I used a package of fat free cream cheese instead of the chive and onion because even the reduced fat chive/onion was too calorie/fat laden for me. I also used a cup of fat free chicken broth because i wanted more sauce & I had to thicken it w/a little flour. Instead of sherry i used marsala wine (double the amount it called for) and fresh garlic and basil fettucine. I did use a yellow pepper but a white onion was what i had on hand. my husband and i were both impressed with this meal and i let him take the leftovers for lunch!  -  31 Oct 2004  (Review from Allrecipes USA and Canada)

    by
    17

    This pasta rocks! Rich and creamy you'll wish you had doubled the recipe. Very very easy and the only thing I changed was that i used linguini. Enjoy!  -  28 Aug 2002  (Review from Allrecipes USA and Canada)

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