Garden Herb Fettuccini Recipe
🕒 Cook Time: 20 minutes
🕒 Prep Time: 15 minutes
🕒 Total Time: 35 minutes
🍽️ Servings: 6
Description:
This Garden Herb Fettuccini recipe is a delightful twist on a classic pasta dish, inspired by a Herb Ox Bouillon ad found in a coupon circular. However, with a few personalized tweaks, this recipe has been elevated to a whole new level of flavor! By substituting water with chicken broth and adding a splash of dry white wine, along with sautéed mushrooms, chopped garlic, and sun-dried tomatoes, this dish bursts with savory goodness. It’s easy to prepare and incredibly delicious, making it perfect for a quick weeknight meal or a special weekend dinner. Each bite is a symphony of flavors that will tantalize your taste buds and leave you craving for more.
Ingredients:
- 1 package (about 16 ounces) dry fettuccine
- 1 large yellow sweet onion, diced
- 1/3 cup sun-dried tomatoes packed in oil, chopped
- 3/4 pound boneless, skinless chicken breast, cooked and thinly sliced
- 1 cup chicken broth
- 1/2 cup dry white wine
- 1 tablespoon chicken bouillon granules
- 1 (8-ounce) package cream cheese
Nutrition Information (per serving):
- Calories: 249.9
- Fat: 3.6g
- Saturated Fat: 0.8g
- Cholesterol: 69mg
- Sodium: 248.4mg
- Carbohydrates: 33.9g
- Fiber: 2g
- Sugar: 1.8g
- Protein: 19.8g
Instructions:
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Prepare Noodles: Cook the fettuccine according to the package directions until al dente. Drain and set aside.
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Sauté Onion and Tomatoes: In a large skillet over medium-high heat, sauté the diced onion and chopped sun-dried tomatoes in a bit of olive oil until softened, about 5 minutes.
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Add Chicken: Add the cooked chicken breast strips to the skillet and heat until warmed through, stirring occasionally to combine the flavors.
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Create Sauce: Pour in the chicken broth and dry white wine, stirring gently to deglaze the pan. Sprinkle in the chicken bouillon granules and continue to cook until the mixture just begins to boil.
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Incorporate Cream Cheese: Reduce the heat to low and add the cream cheese to the skillet, stirring continuously until the cheese is melted and the sauce is smooth and creamy, about 2 minutes. Be careful not to let the mixture come to a boil.
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Combine Pasta and Sauce: Place the cooked fettuccine in a large serving bowl and pour the chicken mixture over the top. Gently toss until the pasta is evenly coated with the creamy sauce and the chicken and vegetables are distributed throughout.
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Serve: Garnish with freshly chopped parsley or grated Parmesan cheese if desired, and serve immediately while hot.
Serving Suggestions:
- Pair this Garden Herb Fettuccini with a crisp green salad dressed with balsamic vinaigrette for a refreshing contrast to the creamy pasta.
- Serve with a side of garlic bread or toasted baguette slices to soak up every last drop of the delectable sauce.
- Enjoy alongside a glass of your favorite white wine or a fruity Pinot Noir for a complete dining experience.
Chef’s Tips:
- For added depth of flavor, try using a combination of fresh herbs such as thyme, rosemary, and basil in place of, or in addition to, the sun-dried tomatoes.
- To make this dish vegetarian-friendly, simply omit the chicken and use vegetable broth instead of chicken broth.
- Feel free to customize the recipe with your favorite vegetables such as spinach, bell peppers, or zucchini for an extra burst of color and nutrients.
Bon Appétit!
Indulge in the tantalizing flavors of this Garden Herb Fettuccini recipe, where every forkful is a culinary adventure that transports you to a cozy herb garden in the Italian countryside. With its creamy texture, savory chicken, and aromatic herbs, this dish is sure to become a new family favorite that will have everyone coming back for seconds! Enjoy the simple pleasures of good food and good company with this delightful pasta creation.
