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Chicken with Fettuccine

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 6 servings.
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

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

  • 1. 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.
  • 2. Meanwhile, cook fettuccine according to package directions; drain. Arrange chicken over fettuccine; serve with sauce.

Nutrition Facts

1 each: 537 calories, 17g fat (7g saturated fat), 105mg cholesterol, 436mg sodium, 60g carbohydrate (6g sugars, 5g fiber), 39g protein.

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