Lindas Creamy Italian Chicken Fettuccine Recipes

CREAMY ITALIAN CHICKEN

Steps:

• Place the chicken in a 3-qt. slow cooker. Combine salad dressing mix and water; pour over chicken. Cover and cook on low for 3 hours. Remove chicken. Cool slightly; shred meat with two forks. Return to slow cooker., In a small bowl, beat cream cheese and soup until blended. Stir in mushrooms. Pour over chicken. Cover and cook until chicken is tender, 1 hour longer. Serve with pasta or rice. If desired, sprinkle with oregano.

LINDA'S ITALIAN BAKED CHICKEN

Steps:

• Clean chicken. You can opt to keep the skin on or take it off.
• If you keep the skin on:.
• Pull skin back on each breast, and take 1 teaspoons garlic, and rub it into the skin of each breast.
• Sprinkle each breast with 1/2 teaspoons of Italian Seasoning.
• Pull skin back over chicken, and cover each breast with 1 teaspoons bread crumbs, and place in pan.
• Salt and pepper, to taste.
• Drizzle oil or spray with I Can't Believe It's Not Butter, all over the top.
• Bake at 350, for 50-60 minutes, until juices run clear.
• If you take the skin off:.
• Put chicken pieces in baking pan.
• Put 1 teaspoons garlic on each breast, and rub around.
• Sprinkle with 1/2 teaspoons Italian Seasoning, salt, and pepper.
• Sprinkle 1 teaspoons bread crumbs over each chicken breast.
• Drizzle oil or I Can't Believe It's Not Butter over all the breasts, and bake at 350, for 50-60 minutes, until juices run clear.

CROCK POT CREAMY CHICKEN FETTUCCINE

Steps:

• Place the chicken in crock pot and sprinkle with garlic powder, onion powder and pepper.
• Top with soup.
• Cover and cook on low 6-8 hours or until chicken juices run clear.
• Stir in cheese and olives.
• Cover and cook until cheese is melted.
• Meanwhile, cook fettuccine according to package directions and drain.
• Serve chicken on top of fettuccine.

CREAMY CHICKEN FETTUCCINE

Steps:

• Heat a large pot of water for the pasta. When the water is boiling, cook the pasta according to the packet instructions. Drain well, then return the pasta to the cooking pot and toss with oil.
• Cut the chicken across the grain into strips about 1cm wide. sprinkle these with the flour and toss to combine.
• Heat 1 Tbsp of the extra oil in a large fry pan, add the floured chicken and stir-fry for 3-4 minutes until the chicken has lost its pink color. Transfer the chicken to a bowl.
• Add remaining oil to the pan, then the garlic and mushrooms. Cook, stirring occasionally, until the mushrooms have softened, then add the herbs, cream and stock. Allow the mixture to come to the boil, stirring occasionally, then add the chicken and any juices. Simmer for 3-4 minutes longer, then stir in salt and pepper to taste.
• cook for 2-3 minutes longer, or until the chicken is cooked through.
• Pour the sauce over the cooked, drained pasta and toss gently to combine. Leave to stand for 2-3 minutes, then stir again and serve, garnishing with a little Parmesan and/or chopped fresh basil if desired.