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Chicken Fettuccine with Sun-Dried Tomatoes

Inspired by Mediterranean ingredients, this skillet supper successfully teams the pungent flavors of rosemary, garlic, goat cheese and sun-dried tomatoes.

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  • prep time 40 min
  • total time
  • ingredients 10
  • servings 4
 

Ingredients

1
(3-oz.) pkg. sun-dried tomatoes, chopped
1
cup boiling water
1/4
cup pine nuts
2
tablespoons olive or vegetable oil
3
boneless, skinless chicken breast halves (about 1 lb.), cut into bite-sized strips
2
garlic cloves, minced
1/2
teaspoon dried rosemary leaves, crushed
1
(9-oz.) pkg. refrigerated uncooked fettuccine
2
cups chopped fresh spinach
1/3
cup crumbled goat cheese (chevre)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In small bowl, combine tomatoes and boiling water; let stand 10 minutes.
  • 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. Drain fettuccine; return to saucepan or place in serving bowl. Add chicken mixture; toss gently to mix. Sprinkle with cheese and pine nuts.
  • 1 In small bowl, combine tomatoes and boiling water; let stand 10 minutes.
  • 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. Drain fettuccine; return to saucepan or place in serving bowl. Add chicken mixture; toss gently to mix. Sprinkle with cheese and pine nuts.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/4 Cups
Calories
510
(
Calories from Fat
170),
% Daily Value
Total Fat
19g
19%
(Saturated Fat
5g,
5%
),
Cholesterol
125mg
125%;
Sodium
580mg
580%;
Total Carbohydrate
49g
49%
(Dietary Fiber
5g
5%
  Sugars
8g
8%
),
Protein
35g
35%
;
% Daily Value*:
Vitamin A
45%;
Vitamin C
20%;
Calcium
10%;
Iron
35%;
Exchanges:
3 Starch; 3 Other Carbohydrate; 1 Vegetable; 3 1/2 Very Lean Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.