Wednesday, December 2, 2009
1 pkg fettuccine pasta
3 boneless skinless chicken breasts, cut into thin 1 inch strips
salt & pepper
1 pkg cream cheese
1 stick butter
1 1/4 cup milk
3/4 cup parmesan cheese
freshly ground black pepper
Cook pasta according to package directions. Heat olive oil in a large skillet over medium high heat. Add chicken and sprinkle with garlic powder, parsley, salt & pepper, as much or as little as you like; saute 5-10 minutes or until chicken is no longer pink and juices run clear. Cover skillet to keep chicken warm while preparing sauce.
In another skillet, melt cream cheese and butter over medium heat. The mixture will look kind of gross (just warning you!) and cream cheese will be chunky. Once the mixture begins to bubble, turn heat to low and slowly whisk in milk, parmesan and pepper. Warm over low heat until sauce is hot.
Assemble pasta, chicken, and sauce on plates and serve immediately. Enjoy!
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