Italian Cheese & Herb Fettuccine

Lazy me called for lazy lunch.  I found the Philadelphia cooking creme a short-cut for creamy based pasta.  I always have frozen mixed vegetable for fried rice, Japanese curry and pasta in my freezer and packages of dried pasta in my pantry.  So, this was an easy lunch to whip up.  I only need to thaw a boneless and skinless chicken breast, sliced it and seasoned it.  Another alternative is to use the canned tuna or tuna in pouch for a quicker preparation.

This noodle dish was rather inexpensive.  1 package of pasta was $1 (on sales), 1 container of cooking creme was about $3 (with coupon), 1 chicken breast was about $1.50 and the mixed vegetable was about $0.25.  So, total cost for this lunch was about $5.75 and it served 4 persons.

Sharing this with Presto Pasta Nights hosted at Ruth of Once Upon a Feast and  "S$20 Budget Meal"  or "US$15 budget meal" hosted by Cuisine Paradise.

Ingredients:

1 (16oz/ 1lb.) box of fried fettuccine

1 container of Philadelphia cooking creme with Italian cheese & herb

1 skinless and boneless chicken breast

1.5 cups of frozen mixed vegetable

1/2 cup milk

Italian herb seasonings, salt, black pepper, olive oil

Method:

1.  Thinly sliced the chicken breast and seasoned with olive oil, Italian herb seasonings, salt, black pepper and cornstarch.

2.  Cook fettuccine as package direction, drain with cold water and set aside.

3.  In a heated pan, add in some olive oil.  Pan-fry chicken breast until cooked.  Add in mixed vegetable and stir-well.  Empty the container of cooking creme and add in the milk.  Stir-to mix well.

4.  Add in the cooked fettuccine and stir well.  Season with some salt and black pepper if needed.  Serve hot.