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“I got this recipe from Angel Foods, a cookbook from Lower Bucks County. I had actually gotten this recipe in the early 1970's from a nice lady I was talking to while we waited in a cashier line. Great EASY recipe and the pasta is delicious.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 12 ounces chicken gravy
  • 4 ounces garlic & herb spreadable cheese (like Bousin or Rondele)
  • 2 cups cooked chicken, cubed
  • 2 cups spinach fettuccine, cooked al dente (about 8 ounces uncooked)
  • chives or green onion, for garnish

Directions

  1. In a medium saucepan, combine gravy and cheese.
  2. Cook over medium low heat, stirring constantly until cheese melts and sauce is smooth.
  3. Stir chicken into sauce and cook until heated throughly.
  4. Serve over fettucine.
  5. Sprinkle with chives or scallions.

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