Monday, July 26, 2010

2 tablespoons butter
1/2 cup bottled Italian salad dressing
1/2 cup chicken broth
1 (10.75 ounce) can condensed cream of chicken soup
4 ounces cream cheese, cubed
2 cups, diced leftover roast chicken
1 pound fettuccine pasta

1. In a large saucepan, melt butter over low heat. Stir in salad dressing, chicken broth, and soup. Mix in cream cheese, and stir until smooth. Add diced, cooked chicken. Heat through, but do not boil. Cover and allow to simmer on low heat while pasta cooks

2. Bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 8 minutes. Drain. Serve chicken and sauce over pasta.

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