Balsamic Chicken Fettuccine
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 5 servings.
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 tasty twist on an Italian classic. —Taste of Home Test Kitchen
Ingredients
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8 ounces uncooked fettuccine
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1-1/2 pounds boneless skinless chicken breasts, cut into strips
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2 tablespoons plus 1/2 cup balsamic vinaigrette, divided
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1/2 pound sliced fresh mushrooms
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1 medium red onion, chopped
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2 cans (14-1/2 ounces each) diced tomatoes, undrained
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2 cups frozen broccoli florets
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1/2 teaspoon Italian seasoning
Directions
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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.
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2.
In the same skillet, saute mushrooms and onion in 1 tablespoon vinaigrette until tender. Add the tomatoes, broccoli, Italian seasoning and remaining 1/2 cup vinaigrette; cook 5-6 minutes longer or until heated through.
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3.
Drain fettuccine. Add fettuccine and chicken to skillet and toss to coat.
Nutrition Facts
1-1/2 cups: 427 calories, 9g fat (2g saturated fat), 75mg cholesterol, 705mg sodium, 47g carbohydrate (11g sugars, 6g fiber), 37g protein.
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