Chicken Fettuccine With Sun-Dried Tomatoes |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
|
Posting for safekeeping. Ingredients:
1 (3 ounce) package sun-dried tomatoes, chopped or 3 ounces sun-dried tomatoes packed in oil, drained |
1 cup boiling water |
1/4 cup pine nuts |
2 tablespoons olive oil or 2 tablespoons oil |
3 boneless skinless chicken breast halves, cut into bite-sized strips |
2 garlic cloves, minced |
1/2 teaspoon dried rosemary leaves, crushed |
1 (9 ounce) package refrigerated uncooked fettuccine |
2 cups chopped fresh spinach leaves |
1/3 cup crumbled goat cheese (chevre) |
Directions:
1. If you need to rehydrate the sun dried tomatoes, In small bowl, combine tomatoes and boiling water; let stand 10 minutes. Skip this if you are using oil packed tomatoes (these really do taste better too.).
2. Meanwhile, heat large skillet over medium-high heat until hot. Add pine nuts; cook and stir until golden brown. Remove from skillet; set aside.
3. Heat oil in same skillet over medium-high heat until hot. Add chicken; cook and stir 4 to 5 minutes or until chicken is no longer pink. Add garlic; cook 30 seconds. Stir in tomato mixture and rosemary. Bring to a boil. Reduce heat; simmer 3 to 4 minutes to blend flavors.
4. Meanwhile, cook fettuccine to desired doneness as directed on package.
5. Add spinach to chicken mixture; cook 1 minute or until spinach just begins to wilt.
6. Drain fettuccine; return to saucepan or place in serving bowl. Add chicken mixture; toss gently to mix. Sprinkle with cheese and pine nuts.
|
|