Spicy Chicken and Spinach Fettuccine

Add something cheesy to your family’s Italian dinner. Serve this spicy chicken that's cooked with Green Giant® Mushrooms and Old El Paso® Green Chiles over pasta.

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Servings 4

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56707bf0-0615-4ff0-9a70-cefb090fad41

Bake-Off® Contest 38, 1998

Iva Kiser

Fredericksburg, Virginia

ingredients 10
Prep Time 25 min
Total Time 25 min

Ingredients

1: pkg (9 oz) refrigerated spinach-flavored or plain fettuccine

1: tablespoon margarine or butter

1: to 2 tablespoons oil

2: boneless skinless chicken breast halves, cut into thin strips

1/2: cup chopped onion

1: jar (4.5 oz) Green Giant® sliced mushrooms, drained

1: tablespoon all purpose or unbleached flour

1: can (14.5 oz) diced tomatoes with crushed red pepper and basil or diced tomatoes with basil, undrained

1: can (4.5 oz) Old El Paso® Chopped Green Chiles

1/2: cup shredded hot pepper Monterey Jack cheese (2 oz)

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Directions

1 Cook fettuccine to desired doneness as directed on package. Drain. Return to saucepan. Add margarine; toss to coat. Cover to keep warm.
2 Meanwhile, heat oil in large skillet over medium-high heat until hot. Add chicken; cook 4 to 5 minutes or until no longer pink, stirring occasionally. Add onion and mushrooms; cook and stir 2 to 3 minutes or until onion is tender.
3 Sprinkle flour over chicken mixture; cook and stir 1 minute. Stir in tomatoes and green chiles. Bring to a boil. Reduce heat to low; cover and simmer 5 to 10 minutes or until sauce is slightly thickened, stirring occasionally.
4 To serve, arrange cooked fettuccine on serving platter. Spoon chicken mixture over fettuccine. Sprinkle with cheese.