From Kraft Food & Family (Spring 2006).
Serves: 4-6
8 oz fettuccine, uncooked
2 tsp. vegetable or canola oil
1 lb. boneless skinless chicken breasts, chopped
1 cup sliced green or red bell peppers
1 cup sliced mushrooms
1 can (14.5 oz) diced tomatoes, undrained
1/4 cup Italian dressing
1/4 cup shredded mozzarella cheese
1/4 cup shredded parmesan cheese
1/4 cup chopped fresh basil leaves
Cook pasta as directed on package. Meanwhile, heat oil in large skillet on medium-high heat. Add chicken; cook and stir until no longer pink. Add peppers; cook 3 minutes, stirring occasionally.
Stir in tomatoes, mushrooms, and dressing. Reduce heat to medium-low; simmer 5 minutes or until chicken is cooked through.
Toss pasta with chicken mixture. Sprinkle with cheese and basil.
Notes:
- I chose to use no-salt added tomatoes and pureed them slightly.
No comments:
Post a Comment