Nutty Chicken Fettuccine Recipe

Nutty Chicken Fettuccine Recipe
Nutty Chicken Fettuccine Recipe photo by Taste of Home
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Nutty Chicken Fettuccine Recipe

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Chicken strips coated with ground walnuts and served with a creamy Parmesan sauce makes this a fast elegant meal.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/4 cup all-purpose flour
  • 2 tablespoons ground walnuts
  • 1 teaspoon curry powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon pepper
  • 1-1/2 pounds boneless skinless chicken breasts, cut into thin strips
  • 1 medium sweet red pepper, julienned
  • 1/4 cup chopped onion
  • 3 tablespoons olive oil
  • 8 ounces uncooked fettuccine
  • 1 cup milk
  • 1 package (8 ounces) cream cheese, cubed
  • 1/2 cup shredded Parmesan cheese
  • 1/3 cup chopped walnuts, toasted

Directions

In a large resealable plastic bag, combine the first six ingredients. Add chicken in batches; toss to coat. In a large skillet, saute the chicken, red pepper and onion in oil for 6-8 minutes until chicken juices run clear and vegetables are crisp-tender.
Meanwhile, cook fettuccine according to package directions. In a saucepan, combine the milk, cream cheese and Parmesan cheese; cook and stir over medium heat for 5 minutes or until cheese is melted and sauce is smooth. Drain fettuccine; top with chicken mixture and sauce. Sprinkle with toasted walnuts. Yield: 4 servings.
Originally published as Nutty Chicken Fettuccine in Weeknight Cooking Made Easy Annual 2005, p97

Nutritional Facts

1/2 cup: 772 calories, 47g fat (19g saturated fat), 172mg cholesterol, 452mg sodium, 36g carbohydrate (7g sugars, 3g fiber), 52g protein.

  • 1/4 cup all-purpose flour
  • 2 tablespoons ground walnuts
  • 1 teaspoon curry powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon pepper
  • 1-1/2 pounds boneless skinless chicken breasts, cut into thin strips
  • 1 medium sweet red pepper, julienned
  • 1/4 cup chopped onion
  • 3 tablespoons olive oil
  • 8 ounces uncooked fettuccine
  • 1 cup milk
  • 1 package (8 ounces) cream cheese, cubed
  • 1/2 cup shredded Parmesan cheese
  • 1/3 cup chopped walnuts, toasted
  1. In a large resealable plastic bag, combine the first six ingredients. Add chicken in batches; toss to coat. In a large skillet, saute the chicken, red pepper and onion in oil for 6-8 minutes until chicken juices run clear and vegetables are crisp-tender.
  2. Meanwhile, cook fettuccine according to package directions. In a saucepan, combine the milk, cream cheese and Parmesan cheese; cook and stir over medium heat for 5 minutes or until cheese is melted and sauce is smooth. Drain fettuccine; top with chicken mixture and sauce. Sprinkle with toasted walnuts. Yield: 4 servings.
Originally published as Nutty Chicken Fettuccine in Weeknight Cooking Made Easy Annual 2005, p97

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