Wilted Spinach Chicken Fettuccine

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  • 25|min prep time
  • 30|min total time
  • 11 ingredients
  • 8 servings

16
oz. uncooked fettuccine
3
tablespoons olive oil
1
lb. boneless, skinless chicken breast halves, cut into thin strips
1
(8-oz.) pkg. (3 cups) sliced fresh mushrooms
3
tablespoons finely chopped shallots or 1/2 cup chopped onion
1
to 2 teaspoons finely chopped fresh marjoram or basil
1/4
teaspoon salt
1/8
teaspoon pepper
3
cups torn fresh spinach leaves
3
Italian plum tomatoes, chopped (3/4 cup)
Tomato slices and fresh marjoram, if desired

Directions

  1. 1 In large saucepan or Dutch oven, cook fettuccine to desired doneness as directed on package.
  2. 2 Meanwhile, heat oil in large nonstick skillet over medium heat until hot. Add chicken; cook and stir until no longer pink. Add mushrooms, shallots and 1 to 2 teaspoons marjoram; cook until thoroughly heated. Stir in salt and pepper.
  3. 3 Drain fettuccine; return to saucepan. Stir in spinach and hot chicken mixture. Cook over low heat until thoroughly heated, stirring occasionally. Stir in chopped tomatoes. Spoon onto large serving platter. Garnish with tomato slices and fresh marjoram.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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