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Chicken with Fettuccine Recipe

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I always have a package of frozen chicken breasts on hand for making this entree. But leftover chicken or turkey works fine.—Marilyn Janssen, Dawson Creek, British Columbia

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Chicken with Fettuccine Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

10 20 30

Ingredients

6 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon butter
1 tablespoon canola oil
1 medium onion, coarsely chopped
1/2 cup minced fresh basil or 1 tablespoon dried basil
4 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup chicken broth
1/2 cup heavy whipping cream
2 tablespoons dried parsley flakes
2 large tomatoes, diced
1 package (16 ounces) fettuccine

Directions

Flatten chicken to 1/2-in. thickness. In a skillet, brown chicken on both sides in butter and oil; remove and set aside. In the same skillet, saute onion until tender. Add basil, garlic, salt and pepper; cook and stir for 2-3 minutes. stir in broth, cream, parsley an tomatoes. Return chicken to pan. Cover and simmer for 15 minutes or until chicken juices run clear.
Meanwhile, cook fettuccine according to package directions; drain. Arrange chicken over fettuccine; serve with sauce. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 537 calories, 17 g fat (7 g saturated fat), 105 mg cholesterol, 436 mg sodium, 60 g carbohydrate, 5 g fiber, 39 g protein.

Originally published as Chicken with Fettuccine in Country Woman September/October 2000, p39

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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