Chicken Fettuccine Casserole

Chicken Fettuccine Casserole

4 boneless, skinless chicken breasts, cut into bite size pieces

Oil as needed

1 (16 oz) pkg fettuccine pasta, cooked and drained

1 C peas, frozen, thawed

2 (16oz) jars alfredo sauce

1 C grated parmesan cheese

1 C Italian seasoned bread crumbs

Nonstick cooking spray

Sauté chicken in small amount of oil until browned and cooked through. Stir together chicken, pasta, sauce, and peas. Pour into a 9x13 inch pan that has been sprayed with nonstick cooking spray. Cover with foil. Bake at 350°F for about 20-30 minutes, until warmed through. Remove foil and top with cheese and breadcrumbs. Bake an additional 5-10 minutes.

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Thai Chicken Fettuccini

Thai Chicken Fettuccini

1 C salsa

¼ C creamy peanut butter

2 Tbsp orange juice

2 Tbsp honey

1 tsp soy sauce

1 lb chicken, boneless, skinless, cut into bite sized pieces

Oil as needed

1 (8 oz) box fettuccini, cooked and kept warm

1 red bell pepper, cut into thin strips

Fresh cilantro as desired

In a small saucepan combine salsa, peanut butter, honey, soy sauce, and orange juice over low heat. Stir until peanut butter melts and is combined well with other ingredients. Set aside. In a large skillet cook chicken and bell pepper in oil until cooked through. Add sauce to skillet and warm. Serve over pasta, garnish with cilantro.

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