[X]

Home > Recipes > Balsamic Chicken Fettucine

Balsamic Chicken Fettucine Recipe

Balsamic Chicken Fettucine Recipe photo by Taste of Home

Read reviews (6)

Rate recipe

Skip the marinara and serve noodles in 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. —Taste of Home Test Kitchen

This recipe is:

Quick

[X]

Rate Balsamic Chicken Fettucine Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Balsamic Chicken Fettucine Recipe

Prep/Total Time: 25 min.

Yield: 5 Servings

10 15 25

Ingredients

8 ounces uncooked fettuccine
1-1/2 pounds boneless skinless chicken breasts, cut into strips
2 tablespoons plus 1/2 cup balsamic vinaigrette, divided
1/2 pound sliced fresh mushrooms
1 medium red onion, chopped
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cups frozen broccoli florets
1/2 teaspoon Italian seasoning

Directions

Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute chicken in 1 tablespoon vinaigrette until no longer pink. Remove and keep warm.
In the same skillet, saute mushrooms and onion in 1 tablespoon vinaigrette until tender. Add the tomatoes, broccoli, Italian seasoning and remaining vinaigrette; cook 5-6 minutes longer or until heated through.
Drain fettuccine. Add fettuccine and chicken to skillet and toss to coat. Yield: 5 servings.

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.

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Balsamic Chicken Fettucine

Balsamic Chicken Fettucine

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-6) of 6 reviews

Sort Reviews:

Reviewed on Dec. 09, 2012 by M6L4J3L0

We thought this was delish just as it is. Easy too. Badkitty, you did not make this dish, you made something entirely different.

Reviewed on Aug. 02, 2012 by ktbaby22

Delicious! This is an easy yet unique recipe and it is awesome! I had to add some salt to taste though, it was a little sweet almost. And I used fresh tomatoes...much tastier!

Reviewed on May. 30, 2012 by ColleenaG

Since asparagus is now in season, I used it instead of broccoli and added garlic when cooking the meat and in the saute of vegetables. Our family thought it was very good.

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!