Chicken Fettuccine with Sun-Dried Tomatoes

(2)
1 reviews.
  • 40 min prep time
  • total time
  • 10 ingredients
  • 4 servings

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)

Directions

  1. 1 In small bowl, combine tomatoes and boiling water; let stand 10 minutes.
  2. 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. 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. 4 Meanwhile, cook fettuccine to desired doneness as directed on package.
  5. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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