Garden Herb Fettuccini

This recipie was in a (Herb Ox Bouillon) ad in a coupon circular. I did not have any bouillon when I made this recipe so I omitted the water and used a can of chicken broth instead along with 1/2 cup dry white wine. I also sauteed mushrooms and chopped garlic along with the onion and sun-dried tomatoes. This is very easy to prepare and it is delicious. Cook time includes cooking the chicken breast.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 1 (9 ounce) package  refrigerated dry fettuccine
• 1  medium yellow sweet onion, cut into thin wedges
• 1⁄3 cup  julienne-sliced sun-dried tomato packed in oil, drained
• 3⁄4 lb boneless skinless chicken breast, cooked and cut into thin strips
• 1  cup water
• 1  tablespoon  herb-ox chicken bouillon granule
• 1 (8 ounce) container  fat-free garden  cream cheese with vegetables

Directions

1. Prepare noodles as package directs.
2. Meanwhile, in skillet over medium-high heat, saute onion and tomatoes until softened, about 5 minutes.
3. Add cooked chicken breast strips and heat until warmed through.
4. Add water and bouillon; bring mixture just to a boil.
5. Stir in cream cheese and heat until warmed through and cheese is smooth, about 2 minutes (do not bring to a boil).
6. Place pasta in bowl and top with chicken mixture.
7. Serve immediately.