Light Fiesta Chicken Breasts

• 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
• 14 cup all-purpose flour
• 1 cup chicken broth
• 1 cup low-fat milk
• 14 cup dry white wine
• 1 12 cups mild cheddar cheese, shredded (6 oz.)
• 14 cup fresh cilantro, chopped

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.
4. Add chicken; cook 4 to 5 minutes per side or until golden brown and cooked through.
5. Place chicken over fettuccine.
6. Top with pepper strips; keep warm.
7. Add green onions to drippings in skillet; cook 1 minute.
8. Add flour; cook 1 minute, stirring constantly.
9. Add broth, milk and wine; heat to a boil and cook until thickened, stirring constantly.
10. Add cheese; stir until melt ed.
11. Pour evenly over chicken, peppers and fettuccine; sprinkle with cilantro.

linguine, light margarine, chicken, red peppers, green onion, flour, chicken broth, lowfat milk, white wine, cheddar cheese, fresh cilantro

Taken from www.food.com/recipe/light-fiesta-chicken-breasts-3744 (may not work)