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30 minutes
4 servings
Adjust servings
dairy-free
(?)
Has dairy from:
butter
cream cheese (regular)
parmesan cheese
gluten-free
(?)
Has gluten from:
fettuccine (dry)
kid friendly
has meat
(?)
Has meat from:
chicken breast
has pasta
(?)
Has pasta from:
fettuccine (dry)
has seafood
mediterranean
vegan
(?)
Not vegan due to:
fettuccine (dry)
chicken breast
butter
cream cheese (regular)
parmesan cheese
vegetarian
(?)
Not vegetarian due to:
chicken breast
pescetarian
paleo
(?)
Not paleo due to:
fettuccine (dry)
green bean
cream cheese (regular)
parmesan cheese
This recipe has no customizations.
 
INGREDIENTS
Amount
Measure
Ingredient
 
1
package
 
2
whole
boneless, skinless, cubed.
 
1
pint
halved or quartered.
 
1
cup
ends trimmed, cut into 2-3 inch pieces.
 
1/2
cups
 
1
package
8 oz., softened.
 
2
tsp
 
2
cups
can use any milk of choice.
 
3/4
cups
 
1/8
tsp
 
2
sprigs
chopped for garnish.
 
 
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PREPARATION
PREPARING THE CHICKEN
1.
Cut the chicken into cubes.
2.
In a frying pan over medium-high heat, coat the pan with olive oil.
3.
Add the diced chicken, tomatoes, and green beans.
4.
Cook, stirring often, until the chicken is cooked all the way through.
PREPARING THE PASTA
5.
While the chicken is cooking, bring a large pot of water to a boil.
6.
Add the pasta and cook according to the directions on the package.
PREPARING THE SAUCE
7.
Melt butter in a medium, non-stick saucepan over medium heat.
8.
Add cream cheese and garlic powder, stirring with wire whisk until smooth.
9.
Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long.
10.
Add the chicken, tomatoes, and green beans to the sauce and stir.
TO SERVE
11.
Place a heaping pile of pasta noodles on a plate.
12.
Add a few spoonfuls of the chicken mixture with the sauce onto the pasta.
13.
Season with salt and pepper to taste, sprinkle with some fresh dill and serve.
 
THIS RECIPE CAN BE CUSTOMIZED
Make it Dairy Free!
A partially dairy-free variant of this recipe can be made to reduce the amount of dairy. Just substitute Earth Balance Natural Buttery Stick for butter.
 
NUTRITION
This recipe has the following nutrient totals:
Calories 1366
Protein 64.8 g
Carbohydrates 178 g
Iron 0.72 mg
Fiber 25.6 g
Calcium 125 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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