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Pecan White Sauce with Chicken and Pasta

Kraft Memeber Recipe
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Makes: 5 servings Total Time: 30 min
Category: Dinner Entrees Sub Category: Pasta Entrees

what you need
  • Chicken:
  • 2 Tbsp. extra virgin olive oil
  • 4 large frozen chicken breasts
  • Tuscan Style Basil Herb Salad Dressing
  • 1/2 cup water
  • Pasta:
  • 1 tsp. salt
  • 1/2 package spaghetti
  • 1 Tbsp. butter
  • 1/4 cup chopped parsley
  • Sauce:
  • 1/2 cup toasted pecans
  • 1 1/2 cups heavy cream
  • 1/2 package Kraft Italian Shredded Cheese
  • 3 cloves garlic, pressed
  • 1 tsp. salt
  • 1 cup chicken broth
make it
Place the oil in a large skillet with the frozen chicken breast, cover and brown. Turn over the breasts and brown the other side. Turn the chicken one last time and cover each breast with the salad dressing. Add the water, cover and cook for 15 minutes. Drain most of the liquid and finish browning on both sides one last time. Place on plate, cover and set aside.

While the chicken is cooking, boil the water, adding 1 tsp. of salt to the water, and then cook the spaghetti as directed.

Preheat the oven to 350 degrees F and place the pecans on cookie sheet to cook for approximately 5-7 minutes. Take the pecans off the cookie sheet to cool. After the chicken is completed, make the sauce. Put all the sauce ingredient (except broth) in a food processor and pulse until the cooled pecans are blended. Do not over pulse or the sauce will thicken. Heat the broth and slowly add the cream mixture until it is mixed.

Drain the pasta and add the sauce to the pasta. Mix in the butter with the pasta and sauce last. Plate the meal by placing the pasta on a plate with the bite size pieces of chicken breast laid across the top. Finish with the parsley sprinkled on top.
The chicken, pasta and pecans can all be cooked at the same time to decrease cooking time.
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