This was a recipe out of Taste of Home. I changed a few of the ingredients to add my own flair. This was DELICIOUS! Aaron gave the seal of approval 😉 Btw ladies, the way to a mans heart truly is through his stomach! I was never much of a cooker until I got married. I can recall my friend, Sarah (who is a wonderful cook), coming over to teach me how to make spaghetti. It was entertaining to say the least and I have come a LOOOOONG way since then.
Bon Appetit Y’all!
Lemon Chicken Fettuccine
3tsp lemon juice
2tsp minced parsley
2tsp minced garlic
1 box uncooked fettuccine
SAUCE
¼ cup butter
1 small onion, chopped
2tsp minced garlic
2 Tbsp. lemon juice
½ cup heavy whipping cream
1 can (12.5 oz) white chicken chunks
¼ tsp. salt
1/8 tsp. pepper
8oz (1 pkg) cream cheese
1 carton cherry tomatoes, sliced in halves
2tsp minced parsley
2 cups parmesan/asiago cheese mix
- In a bowl mix 3tsp lemon juice, parsley, and garlic (first three ingredients). Cook fettuccine according to package directions; drain.
- For sauce, in large skillet, heat butter over medium-high heat. Add onion; cook and stir over 3-4 minutes or until tender. Add garlic and 2 Tbsp lemon juice; cook 1 minute. Stir in cream, can of chicken, salt, and pepper. Whisk in cream cheese until melted. Remove from heat; cool slightly.
- Add pasta, tomatoes, cheese, and parsley to skillet; toss to combine. Serve immediately.
