Fiesta Chicken Breasts
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INGREDIENTS 12-ounces spinach fettuccine or linguine
3 tablespoons butter or margarine
6 boneless, skinless chicken breast halves, about 1-1/2 pounds
1 (7-ounce) jar roasted red peppers, drained and cut into 1/2-inch strips
1 green onion, thinly sliced
1/4 cup all-purpose flour
1 cup chicken broth
1 cup low-fat milk
1/4 cup dry white wine
6-ounces shredded Monterey Jack cheese or mild Cheddar cheese, 1-1/2 cups
1/4 cup chopped cilantroCook pasta according to package directions. Drain well and transfer to a serving platter; keep warm.
Meanwhile, in a large skillet over medium heat, melt butter. Add chicken; cook 8 to 10 minutes, or until golden brown and cooked through, turning once. Place chicken over fettuccine; top with pepper strips and keep warm.
To drippings in skillet, add green onion; cook 1 minute. Stir in flour; cook 1 minute, stirring constantly. Add broth, milk and wine; bring to a boil. Cook 2 to 3 minutes, or until thickened, stirring constantly. Add cheese; stir until melted.
To serve, pour sauce evenly over chicken, peppers and fettuccine; sprinkle with cilantro.
Makes 6 servings