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Balsamic Chicken Fettuccine Recipe
Balsamic Chicken Fettuccine Recipe photo by Taste of Home

Balsamic Chicken Fettuccine Recipe

Publisher Photo
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
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:5 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 5 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. Drain fettuccine. Add fettuccine and chicken to skillet and toss to coat. Yield: 5 servings.
Originally published as Balsamic Chicken Fettuccine in Simple & Delicious December/January 2012, p19

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.

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Balsamic Chicken Fettuccine

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (2)
3 Star
 (1)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Jan. 16, 2014

We were very disappointed with this recipe. I was looking forward to trying another new recipe but the outcome lacked any substantial flavor. I will NOT be making this again I'm sorry to say.

MY REVIEW
Reviewed Dec. 9, 2012

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

MY REVIEW
Reviewed Aug. 2, 2012

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!

MY REVIEW
Reviewed May. 30, 2012

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.

MY REVIEW
Reviewed May. 15, 2012

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!

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