Garden Herb Fettuccini

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

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.

fettuccine, yellow sweet onion, juliennesliced sundried, chicken breast, water, herbox chicken bouillon granule, garden cream cheese

Taken from www.food.com/recipe/garden-herb-fettuccini-78392 (may not work)