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.
Bake-Off® Contest 38, 1998
Iva Kiser
Fredericksburg, Virginia
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1
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pkg (9 oz) refrigerated spinach-flavored or plain fettuccine
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1
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tablespoon margarine or butter
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1
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to 2 tablespoons oil
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2
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boneless skinless chicken breast halves, cut into thin strips
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1/2
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cup chopped onion
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1
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jar (4.5 oz) sliced mushrooms, drained
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1
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tablespoon all purpose or unbleached flour
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1
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can (14.5 oz) diced tomatoes with crushed red pepper and basil or diced tomatoes with basil, undrained
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1
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can (4.5 oz) Old El Paso™ Chopped Green Chiles
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1/2
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cup shredded hot pepper Monterey Jack cheese (2 oz)
Steps
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1
Cook fettuccine to desired doneness as directed on package. Drain. Return to saucepan. Add margarine; toss to coat. Cover to keep warm.
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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.
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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.
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4
To serve, arrange cooked fettuccine on serving platter. Spoon chicken mixture over fettuccine. Sprinkle with cheese.
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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.
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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.
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4
To serve, arrange cooked fettuccine on serving platter. Spoon chicken mixture over fettuccine. Sprinkle with cheese.
NUTRITION INFORMATION PER SERVING
Serving Size: 1/4 of Recipe
- Calories
- 450
- Calories from Fat
- 150
% Daily Value
- Total Fat
- 17g
- 26%
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- Saturated Fat
- 5g
- 25%
- Cholesterol
- 50mg
- 17%
- Sodium
- 710mg
- 30%
- Total Carbohydrate
- 48g
- 16%
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- Dietary Fiber
- 5g
- 20%
- Sugars
- 5g
- Protein
- 26g
- 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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