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Skip the marinara and serve noodles an elegant new way! Not only is our easy balsamic-infused entree a meal in itself, it makes a different twist on an Italian classic. —Simple & Delicious Test Kitchen
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Nutritional Facts 1-1/2 cups equals 423 calories, 9 g fat (2 g saturated fat), 75 mg cholesterol, 548 mg sodium, 49 g carbohydrate, 6 g fiber, 37 g protein.
Originally published as Balsamic Chicken Fettucine in Simple & Delicious December/January 2012, p19
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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Reviewed on May. 15, 2012 by badkitty
This was a delicious recipe. I was concerned about it not having enough flavor, so I added a few things/made some changes. I sauteed my chicken in olive oil instead of dressing and added seasoning to it-Emeril's Essence and pepper. I used 16 ounces (1 pound) of fettuccine and used 1 cup of the balsamic vinaigrette (Kraft Balsamic with Tomato and Basil) . I added fresh minced garlic while sauteing the veggies, and cooking fresh broccoli along with the mushrooms and red onions, omitting frozen broccoli. I also used olive oil to saute the vegetables. I added some crushed red pepper flakes and fresh minced parsley in with the tomatoes, dressing and Italian seasoning. While tossing the pasta with the tomato mixture I also tossed in some fresh shredded Parmesan cheese. I let the pasta stand off the heat a few minutes to absorb the sauce. Serve with more Parmesan cheese and garlic bread on the side. I am so glad when I find pasta recipes without cream or milk based sauces. This was so tasty and a nice change. My husband said he could eat it all the time. Thank you!
Reviewed on Feb. 11, 2012 by ohmiela
really didn't have enough flavor. Sounded great on paper, but my family and I thought it was just so-so.
Reviewed on Jan. 18, 2012 by Lisa2025
My family loved this recipe! It was easy to put together. I like that it's a healthy alternative to marinara sauce.
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© Reiman Media Group, LLC., 2012