8 oz. fettuccini, uncooked (1/2 package)
1 cup milk
1/2 cup sour cream
1 can (15 oz) HEB green peas: no salt added, drained
2 cups chopped cooked chicken
2 tbsp. chopped fresh basil or 1 tsp of dried basil
1/2 cup red bell pepper
Cook fettuccini according to package directions.
While fettuccini is cooking, pour the milk and sour cream into a large skillet; stir to combine.
Bring mixture to a boil over medium-high heat.
Add green peas, cooked chicken, basil and red pepper.
Bring mixture back to a boil, stirring constantly.
As soon as it begins to boil again, turn off heat and set aside.
When fettuccini is done, drain well and return cooked pasta to the cooking pot.
Add the cream sauce mixture and stir gently and constantly over medium-low heat until liquid is mostly absorbed (about 4-5 minutes).
Season to taste with your favorite low sodium seasoning blend
No Nutritional Information Available
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