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.

  • 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)
  • 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.
  • 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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