Curried Chicken and Fettuccine

Ingredients

• 4 boneless, skinless chicken breast halves (about 1 pound)
• 2 teaspoons curry powder
• 1/8 teaspoon cayenne pepper
• 3 tablespoons margarine, butter or spread with no trans fat, divided
• 1-1/2 cups thinly sliced carrots
• 1/2 cup milk
• 1 (4.7-ounce) package PASTA RONI® Fettuccine Alfredo
• 1/3 cup raisins
• 1/4 cup chopped cilantro or sliced green onions

Preparation Steps

1. Sprinkle chicken with curry powder and cayenne pepper. Cook chicken with 1 tablespoon margarine in large skillet over medium heat 5 to 6 minutes on each side or until browned. Remove from skillet; set aside.
2. Cook and stir carrots with remaining tablespoons margarine in same skillet 2 minutes.
3. Add 1-1/4 cups water, milk, pasta. Special Seasonings packet and raisins. Stir and bring to a boil. Place chicken over pasta. Return to a boil. Reduce heat to medium. Gently boil uncovered 5 to 6 minutes or until pasta is tender and chicken is no longer pink in center, stirring occasionally. Sprinkle with cilantro.

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