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Chicken with Fettuccine

 Chicken with Fettuccine
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
6 ServingsPrep/Total Time: 30 min.

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.

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Chicken with Fettuccine (continued)

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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.