Spinach Fettuccine With Creamy Chicken |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This recipe is an all-in-one! It has the pasta and the protein (with other odds and ends to make it make it delish.) We served this with my recipe of String/ Green Beans With Shallots and an artichoke hearts salad with an olive oil & vinegar dressing and a crusty rustic Italian bread to sop up the sauce. Ingredients:
2 3/4 tablespoons olive oil |
4 boneless skinless chicken breasts, sliced (4-inch slices) |
1 onion, sliced |
1 garlic clove, crushed |
1 red pepper, seeded and chopped |
3/4 lb sliced button mushroom |
salt, to taste |
fresh ground black pepper, to taste |
crushed red pepper flakes, to taste (for that extra zing) |
1 lb canned tomato sauce or 1 lb canned whole tomatoes |
1/4 cup grated parmesan cheese |
2 3/4 tablespoons fresh basil, shredded |
1/2 teaspoon sugar or 1/2 teaspoon splenda sugar substitute |
1/4 cup low-fat sour cream or 1/4 cup sour cream |
1 lb spinach fettuccine |
2 3/4 tablespoons slivered almonds |
Directions:
1. Heat oil in a heavy nonstick pan over medium-high heat.
2. Add chicken, onion, garlic, red pepper, mushrooms, crushed red pepper flakes, and cook, stirring, about 5-7 minutes, or until chicken is cooked through.
3. Stir in tomatoes, cheese, basil, and sugar or splenda, and bring to a boil.
4. Taste and season with salt & pepper, if needed.
5. Add cream and reheat.
6. Meanwhile, cook pasta in boiling salted water 8-10 minutes, or until al dente.
7. Drain.
8. Serve pasta with creamy chicken, sprinkled with almonds.
9. Serve with Zinfandel, White Zinfandel or Pinot Noir.
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