Ingredients
8
oz uncooked fettuccine
4
boneless skinless chicken breasts (4 oz each)
3
cloves garlic, finely chopped
1
tablespoon grated gingerroot
1/2
teaspoon salt
2
tablespoons dry sherry or apple juice
1
tablespoon apple jelly
2
tablespoons chopped fresh cilantro
Preparation
Cook and drain fettuccine as directed on package.
Meanwhile, spray 10-inch skillet with cooking spray; heat over medium-high heat. Add chicken; cook about 5 minutes, turning once, until browned. Stir in garlic, gingerroot, salt, sherry and jelly. Turn chicken to glaze with sauce; reduce heat. Cover; simmer about 7 minutes or until juice of chicken is clear when center of thickest part is cut (170°F). Remove chicken from skillet.
Add fettuccine to sauce in skillet; toss lightly to coat. Serve chicken on fettucine. Sprinkle with cilantro.
