Spicy Chicken and Spinach Fettuccine

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.

By Pillsbury Kitchens

Updated October 18, 2016

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)

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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.
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.