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.”

Chicken Chili Fettuccine

Chicken Chili Fettuccine
Prep Time
5 min
Cook Time
20 min
Yield
5 servings
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 chiles
- 2 tablespoons butter
- 1 cup 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 chiles. 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.
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