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    You are in: Home / Recipes / Rosemary Chicken Strips and Fettuccine Recipe
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    Rosemary Chicken Strips and Fettuccine

    Rosemary Chicken Strips and Fettuccine. Photo by Karen Elizabeth

    1/1 Photo of Rosemary Chicken Strips and Fettuccine

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    threeovens's Note:

    This is a very rich and satisfying dish.

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    Serves: 6


    Units: US | Metric


    1. 1
      Cook pasta according to package directions.
    2. 2
      In a large saucepan heat olive oil over medium high heat. Add chicken strips and saute quickly to sear. When chicken is lightly browned, reduce heat to medium and add garlic and sun-dried tomatoes. Saute a minute or 2, then add half and half, bouillon cube, and rosemary. Stir well being sure to scrape bottom of pan and cook until the consistency of heavy cream, about 5 minutes. Sauce will continue to thicken as it cools. Season with salt and pepper to taste.
    3. 3
      Add drained pasta and parmesan cheese; stir to coat noodles. If sauce is too thick, thin it with a little milk. Serve immediately.

    Ratings & Reviews:

    • on September 13, 2013


      This was really good, the rosemary is so aromatic and flavourful and complements the sun-dried tomatoes and chicken wonderfully. A rich dish, yes, but so tasty, its worth it! And quickly done, always a huge plus for me. I would give this more stars if I could! thank you threeovens, made and enjoyed for PRMR tag game

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Rosemary Chicken Strips and Fettuccine

    Serving Size: 1 (297 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 642.4
    Calories from Fat 282
    Total Fat 31.3 g
    Saturated Fat 14.5 g
    Cholesterol 155.2 mg
    Sodium 354.8 mg
    Total Carbohydrate 63.9 g
    Dietary Fiber 3.0 g
    Sugars 3.0 g
    Protein 26.6 g

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