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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 5 |
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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, âNot only is it tasty, it has nice and colorful presentation.â 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 king arthur unbleached all-purpose flour |
2 cans (14-1/2 ounces each) italian diced tomatoes, undrained |
2 cans (4 ounces each) chopped green chilies |
2 tablespoons butter |
1 cup (4 ounces) shredded monterey jack cheese, optional |
Directions:
1. 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.
2. Sprinkle with flour; cook and stir for 1 minute. Stir in tomatoes and chilies. Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until thickened.
3. Drain fettuccine; toss with butter. Serve with chicken mixture; sprinkle with cheese if desired. Yield: 5 servings.
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