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.

  • 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)
  • 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.
  • 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.
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