Save

0
Print

0
Pinterest

0
Email

0
Facebook

0

Chicken Fettuccine with Sun-Dried Tomatoes

(2)

1 reviews

40 min prep time
0 min total time
10 ingredients
4 servings

Pinterest

0
Facebook

0
Save

0
Email

0
Print

0

Try These Next

Inspired by Mediterranean ingredients, this skillet supper successfully teams the pungent flavors of rosemary, garlic, goat cheese and sun-dried tomatoes.

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)

Steps

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.

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; 29%
Saturated Fat 5g 25%
Cholesterol: 125mg; 42%
Sodium: 580mg; 24%
Total Carbohydrate: 49g; 16%
Dietary Fiber 5g 20% Sugars 8g
Protein: 35g

% Daily Value*:

Vitamin A: 45%; 45%
Vitamin C: 20%; 20%
Calcium: 10%; 10%
Iron: 35%; 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.

Comments + Recipe Twists

Pillsbury

Top Navigation

Secondary Navigation