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Chicken Chili Fettuccine

 Chicken Chili Fettuccine
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.”
5 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a

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Chicken Chili Fettuccine (continued)

Wine (continued)
medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.