Garden Herb Fettuccini recipe

6 servings

1 (9 ounce) package refrigerated fettuccini noodles

1 medium sweet yellow onion, cut into thin wedges

1/3 cup julienne sliced sun-dried tomatoes in oil, drained

3/4 pound boneless, skinless chicken breast, cooked and cut into thin strips

1 cup water

1 tablespoon HERB-OX® Chicken Flavored Bouillon Granules

1 (8 ounce) container fat free garden vegetable cream cheese

Prepare noodles as package directs.

Meanwhile, in skillet over medium-high heat, saute tomatoes in oil and onion until softened about 5 minutes.

Add cooked chicken breast strips and heat until warmed through.

Add water and bouillon; bring mixture just to a boil.

Stir in cream cheese and heat until warmed through and cheese is smooth, about 2 minutes (do not bring to a boil).

Place pasta in bowl and top with chicken mixture.

Serve immediately.