25-minute main dish! Dijon mustard adds zest to a creamy sauce that coats tender chicken and pasta.
oz uncooked fettuccine
tablespoon butter or margarine
lb boneless skinless chicken breasts, cut into 1/2-inch pieces
cup sour cream
tablespoons Dijon mustard
tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon leaves
tablespoons chopped fresh parsley, if desired
Cook and drain fettuccine as directed on package.
Meanwhile, in 10-inch skillet, melt butter over medium heat. Add chicken; cook 8 to 10 minutes, stirring frequently, until no longer pink in center.
In small bowl, mix sour cream, milk and mustard until smooth. Stir in tarragon. Pour into skillet with chicken. Cook about 5 minutes, stirring frequently, until thoroughly heated. Serve chicken mixture over fettuccine; sprinkle with parsley.
Serve with a salad of baby spinach, sliced fresh strawberries or mandarin orange segments topped with poppy seed dressing.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.