This is a fast, easy, and delicious pasta dish.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Meanwhile, heat oil in a wok or skillet 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 broth, sherry, salt and pepper. Cook just until hot. Blend in cream cheese, and heat through. Do not allow to boil.

  • Combine chicken mixture with hot pasta. Serve.

Nutrition Facts

617.4 calories; 36.8 g protein; 55.8 g carbohydrates; 120.1 mg cholesterol; 434.3 mg sodium. Full Nutrition

Reviews (56)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/31/2004
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! Read More
(18)

Most helpful critical review

Rating: 3 stars
01/11/2006
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. Read More
(32)
67 Ratings
  • 5 star values: 28
  • 4 star values: 24
  • 3 star values: 12
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
10/31/2004
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! Read More
(18)
Rating: 3 stars
01/11/2006
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. Read More
(32)
Rating: 5 stars
10/31/2004
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! Read More
(18)
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Rating: 5 stars
09/29/2003
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! Read More
(17)
Rating: 5 stars
09/29/2003
I used milk instead of chicken broth - yummy! Also used "kid friendly" pasta - fun shape & easier to eat! This will be a "staple" at our home! Quick easy & yummy! Read More
(10)
Rating: 4 stars
06/18/2008
I found this recipe pretty good. I used penne pasta instead of the fettuccini and used the advice of using italian seasoning which added flavour. I used a red bell pepper and just regular cream cheese. I also added some fresh cilantro after the cream cheese and it turned out pretty good...and tasty! To finish it off I sprinkled fresh parmesan cheese over top and served with garlic bread. If I could make a suggestion it would be to let it sit on the stove covered for about 5 minutes before you serve it so the sauce can thicken up a little (as mine was initially a little runny). Read More
(6)
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Rating: 5 stars
09/29/2003
This recipe is great. Very creamy and very easy to make. I loved it. Read More
(5)
Rating: 4 stars
02/23/2012
The only changes I made were to use yellow onion and red bell pepper instead of red onion and yellow bell pepper. It's what I had. I thought the chive and onion cream cheese would have a stronger taste but it didn't. The sauce is rather light and sparse certainly not as heavy or as much as an Alfredo style sauce. With all that said I liked this dish. Read More
(4)
Rating: 4 stars
07/13/2003
I gave this recipie 4 stars because it was very easy to make and pretty good. Not delicious but good. I'll probably make it again this time adding more veggies. Read More
(4)
Rating: 4 stars
10/27/2004
Very very good! My husband was sick and wanted some comfort food and this fit the bill for him. I added about twice the amt of sherry and half the amt of chicken broth but added extra chicken boullion to make up for it. In addition I didn't have any chive and onion cream cheese so I used a regular block of cream cheese and added dried chives and a chopped green onion. It was yummy! Thanks! Read More
(4)