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Fettuccine with Chicken and Sun-Dried Tomato Sauce

Dinner ready in about an hour! Enjoy this wonderful pasta and chicken dish served with tomato sauce – a delightful meal.

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( 7 Ratings)

7 Ratings

5 Stars 29%

4 Stars 29%

3 Stars 14%

2 Stars 14%

1 Stars 14%

Member Reviews ( 2 )

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Prep Time 10 min
Total Time 1 hr 5 min
Servings 4

Ingredients

1/4: cup coarsely chopped sun-dried tomatoes (not oil-packed)

1/2: cup chicken broth

4: ounces uncooked fettuccine

1/2: cup sliced mushrooms (1 1/2 ounces)

2: medium green onions, chopped (2 tablespoons)

2: cloves garlic, finely chopped

2: tablespoons dry red wine or chicken broth

1: teaspoon vegetable oil

4: boneless, skinless chicken breast halves (about 1 pound)

1/2: cup milk

2: teaspoons cornstarch

2: teaspoons chopped fresh or 1/2 teaspoon dried basil leaves

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Directions

1 1. Mix tomatoes and broth; let stand 30 minutes.
2 2. Cook and drain fettuccine as directed on package.
3 3. While fettuccine is cooking, cook mushrooms, onions and garlic in wine in 10- inch nonstick skillet over medium heat about 3 minutes, stirring occasionally, until mushrooms are tender. Remove mixture from skillet; set aside.
4 4. Heat oil in skillet over medium heat. Cook chicken in oil 3 to 4 minutes, turning once, until brown. Add tomato mixture. Heat to boiling; reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet; keep warm.
5 5. Mix milk, cornstarch and basil; stir into tomato mixture in skillet. Heat to boiling, stirring constantly. Boil and stir l minute. Stir in mushroom mixture; cook until hot. Serve over chicken and fettuccine.

EXPERT TIPS

Expert Tips

Prepare this recipe using spinach fettuccine in place of the regular fettuccine for a pretty presentation.

Cut tomatoes with kitchen scissors before rehydrating in broth.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 265
Calories from Fat: 55),

% Daily Value

Total Fat: 6g; 6%
(Saturated Fat 2g, 2% ),
Cholesterol: 90mg; 90%;
Sodium: 280mg; 280%;
Total Carbohydrate: 24g; 24%
(Dietary Fiber 1g 1% ),
Protein: 30g; 30%

% Daily Value*:

Iron: 14%;

Exchanges:

3 Very Lean Meat; 1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 2 of 2 Reviews View All

Posted 10/13/2011 8:27:39 AM REPORT ABUSE Momof2ME said:

Rating:

I have made this recipe a few times. My husband, two little girls and I all like it. I double the amount of mushrooms and sun dried tomatoes and use a 14 oz can of chicken broth, so there is additional sauce to pour over the pasta. Have served it with fresh grated parm on top. Would definitely recommend this recipe and will certainly make again.

This reply was: Helpful Inspiring

Posted 7/23/2010 10:49:39 AM REPORT ABUSE zjwneb79 said:

Rating:

This was a very good meal...added a yellow summer squash and subsituted 1/2 the milk with heavy whipping cream for creamier sauce...also doubled all liquid ingredients to get more sauce on noodles....very tasty.

This reply was: Helpful Inspiring