Light Fiesta Chicken Breasts

Ingredients

• Servings: 4
• 12 ounces spinach fettuccine or 12 ounces linguine
• 3 tablespoons light margarine or 3 tablespoons butter
• 6 boneless skinless chicken breast halves
• 1 (7 ounce) jar roasted red peppers, drained and cut into 1/2
• 1 green onion, thinly sliced
• 1/4 cup all-purpose flour
• 1 cup chicken broth
• 1 cup low-fat milk
• 1/4 cup dry wine
• 1 1/2 cups mild cheddar cheese, shredded (6 oz.)
• 1/4 cup fresh cilantro, chopped

Recipe

• 1 cook fettuccine according to package directions.
• 2 drain well and transfer to serving platter; keep warm.
• 3 meanwhile, melt butter in large skillet over medium heat. add chicken; cook 4 to 5 minutes per side or until golden brown and cooked through.
• 4 place chicken over fettuccine. top with pepper strips; keep warm.
• 5 add green onions to drippings in skillet; cook 1 minute. add flour; cook 1 minute, stirring constantly.
• 6 add broth, milk and wine; heat to a boil and cook until thickened, stirring constantly.
• 7 add cheese; stir until melt ed.
• 8 pour evenly over chicken, peppers and fettuccine; sprinkle with cilantro.