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Bake-Off® Contest 38, 1998
Fredericksburg, Virginia

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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  • prep time 25 min
  • total time 25 min
  • ingredients 10
  • servings 4
 

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)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/4 of Recipe
Calories
450
(
Calories from Fat
150),
% Daily Value
Total Fat
17g
17%
(Saturated Fat
5g,
5%
),
Cholesterol
50mg
50%;
Sodium
710mg
710%;
Total Carbohydrate
48g
48%
(Dietary Fiber
5g
5%
  Sugars
5g
5%
),
Protein
26g
26%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
25%;
Calcium
20%;
Iron
20%;
Exchanges:
2 1/2 Starch; 2 Vegetable; 2 Very Lean Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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