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Spicy Chicken and Spinach Fettuccine

(7)
  0 reviews
  • 25 min prep time
  • 25 min total time
  • 10 ingredients
  • 4 servings
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Add something cheesy to your family’s Italian dinner. Serve this spicy chicken that's cooked with Mushrooms and Old El Paso® Green Chiles over pasta.

Bake-Off® Contest 38, 1998
Iva Kiser
Fredericksburg, Virginia

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) 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)

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/4 of Recipe
Calories
450
Calories from Fat
150
% Daily Value
Total Fat
17g
26%
Saturated Fat
5g
25%
Cholesterol
50mg
17%
Sodium
710mg
30%
Total Carbohydrate
48g
16%
Dietary Fiber
5g
20%
Sugars
5g
Protein
26g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
25%
25%
Calcium
20%
20%
Iron
20%
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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