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5

Spicy Chicken and Spinach Fettuccine

Prep 25 min
Total 25 min
Ingredients 10
Servings 4

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. MORE+ LESS-

Bake-Off® Contest 38, 1998

Iva Kiser

Fredericksburg, Virginia

Ingredients

pkg (9 oz) refrigerated spinach-flavored or plain fettuccine

tablespoon margarine or butter

to 2 tablespoons oil

boneless skinless chicken breast halves, cut into thin strips

1/2

cup chopped onion

jar (4.5 oz) sliced mushrooms, drained

tablespoon all purpose or unbleached flour

can (14.5 oz) diced tomatoes with crushed red pepper and basil or diced tomatoes with basil, undrained

can (4.5 oz) Old El Paso™ Chopped Green Chiles

1/2

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.
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.