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) Green Giant® 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, undra
1 can (4.5 oz) Old El Paso® Chopped Green Chiles
1/2 cup shredded hot pepper Monterey Jack cheese (2 oz)
Instructions
Cook fettuccine to desired doneness as directed on package. Drain. Return to saucepan. Add margarine; toss to coat. Cover to keep warm.
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.
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.
To serve, arrange cooked fettuccine on serving platter. Spoon chicken mixture over fettuccine. Sprinkle with cheese
Originally Submitted
5/2/2013
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