Rating: 4.5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 2

This quick dish combines chicken and a creamy sauce made from sherry and cream cheese.

Karen Wilcher
Recipe by Cooking Light June 2003

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Recipe Summary

Yield:
4 servings (serving size: 1 cup chicken mixture and 1 cup pasta)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat. Drain.

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  • While pasta cooks, sprinkle chicken with salt and pepper. Melt butter in a large nonstick skillet over medium-high heat. Add chicken, mushrooms, and onion; sauté 7 minutes or until chicken is done. Remove from pan; keep warm.

  • Add sherry to pan, scraping to loosen browned bits. Stir in broth and cheese; bring to a boil. Reduce heat, and simmer until cheese melts (about 3 minutes), stirring constantly. Return chicken mixture to pan, and cook until thoroughly heated. Serve over pasta.

Nutrition Facts

500 calories; calories from fat 19%; fat 10.4g; saturated fat 5.7g; mono fat 2.7g; poly fat 0.6g; protein 41.3g; carbohydrates 53.3g; fiber 3.3g; cholesterol 90mg; iron 4.2mg; sodium 555mg; calcium 69mg.
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