Italian Chicken With Fettuccine |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I modified this recipe from one that I found in the Kraft food and family magazine that comes out quarterly. It is really easy and is really good the next day for left overs too! Ingredients:
1 1/2 lbs chicken breasts |
14 1/2 ounces italian-style diced tomatoes |
12 ounces fettuccine pasta (1 box) |
1 red bell pepper |
8 ounces sliced white mushrooms |
2 tablespoons minced garlic |
2 tablespoons capers |
2 tablespoons oregano |
1 tablespoon salt, and spice (this may be hard to find, i can only find it at walmart) |
4 tablespoons olive oil |
Directions:
1. Slice chicken into thin strips.
2. Over medium heat add a little olive oil to the pan and place chicken in pan.sprinkle with oregano and salt and spice and allow to brown.
3. While chicken is browning slice red pepper into small pieces and add into pan along with mushrooms, garlic, capers (I add about 2 to 3 tablespoons because my 4 year old and 2 year old love to eat them. Allow to simmer together and then add the canned tomatoes.
4. Boil water and cook noodles as directed (around 15 to 20 minutes total time). Stir the sauce occasionally.
5. Once noodles are finished drain and rinse them then add them to the sauce and mix thoroughly. Then you are ready to sit down and enjoy a yummy dinner.
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