Balsamic Chicken Fettucine |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 5 |
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Ingredients:
8 ounce(s) uncooked fettuccine |
1 1/2 pound(s) boneless skinless chicken breasts, cut into strips |
2 tablespoon(s) plus 1/2 cup balsamic vinaigrette, divided |
1/2 pound(s) sliced fresh mushrooms |
1 medium red onion, chopped |
2 14 1/2-ounce can(s) diced tomatoes, undrained |
2 cup(s) frozen broccoli florets |
1/2 teaspoon(s) italian seasoning |
Directions:
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.
2. • In the same skillet, saute mushrooms and onion in 1 tablespoon vinaigrette until tender. Add the tomatoes, broccoli, Italian seasoning and remaining vinaigrette; cook 5-6 minutes longer or until heated through.
3. • Drain fettuccine. Add fettuccine and chicken to skillet and toss to coat.
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