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Balsamic Chicken Fettuccine

 Balsamic Chicken Fettuccine
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
5 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.

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Balsamic Chicken Fettuccine (continued)

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.