Chicken Chili Fettuccine Recipe

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

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This pasta dish features ingredients mild enough for kids, but tasty enough for grown-ups. The dish also works well for company. Cindy Cohen of Alta Loma, California writes, “Not only is it tasty, it has nice and colorful presentation.”
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 2 packages (9 ounces each) refrigerated fettuccine
  • 1-1/2 pounds boneless skinless chicken breasts, cut into strips
  • 1 tablespoon canola oil
  • 1 jar (6 ounces) sliced mushrooms, drained
  • 1 cup chopped onion
  • 2 tablespoons all-purpose flour
  • 2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
  • 2 cans (4 ounces each) chopped green chilies
  • 2 tablespoons butter
  • 1 cup (4 ounces) shredded Monterey Jack cheese, optional

Directions

Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute chicken in oil until no longer pink. Add mushrooms and onion; saute 2-3 minutes longer or until onion is tender.
Sprinkle with flour; cook and stir for 1 minute. Stir in tomatoes and chilies. Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until thickened.
Drain fettuccine; toss with butter. Serve with chicken mixture; sprinkle with cheese if desired. Yield: 5 servings.
Originally published as Chicken Chili Fettuccine in Simple & Delicious September/October 2007, p20

  • 2 packages (9 ounces each) refrigerated fettuccine
  • 1-1/2 pounds boneless skinless chicken breasts, cut into strips
  • 1 tablespoon canola oil
  • 1 jar (6 ounces) sliced mushrooms, drained
  • 1 cup chopped onion
  • 2 tablespoons all-purpose flour
  • 2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
  • 2 cans (4 ounces each) chopped green chilies
  • 2 tablespoons butter
  • 1 cup (4 ounces) shredded Monterey Jack cheese, optional
  1. Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute chicken in oil until no longer pink. Add mushrooms and onion; saute 2-3 minutes longer or until onion is tender.
  2. Sprinkle with flour; cook and stir for 1 minute. Stir in tomatoes and chilies. Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until thickened.
  3. Drain fettuccine; toss with butter. Serve with chicken mixture; sprinkle with cheese if desired. Yield: 5 servings.
Originally published as Chicken Chili Fettuccine in Simple & Delicious September/October 2007, p20

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Reviews forChicken Chili Fettuccine

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4Huskers User ID: 5191012 138375
Reviewed Feb. 16, 2013

"This was very good and I made it exactly like the recipe says with the exception of mushrooms . . . didn't have any. I also made only half and it worked out perfect for the 2 of us. Next time I might add some Italian seasoning. It's a keeper!"

MY REVIEW
SNageli User ID: 6488174 158073
Reviewed Mar. 19, 2012

"My family really liked this recipe. I did not have any fettuccine so I used linguine which worked perfectly. It was very quick to prepare which I really need on a weekday ;-)"

MY REVIEW
mjlouk User ID: 1712085 140187
Reviewed Sep. 25, 2010

"This could be a 4 star recipe if you used fresh mushrooms and maybe add some more seasoning. I might also try adding a jar of salsa instead of one of the cans of tomatoes. I would also half this recipe as I got about 10-12 servings instead of 5."

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