Fettuccine Chicken Tomato Dinner Food

EASY CHICKEN FETTUCCINE WITH SUN-DRIED TOMATOES

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
• Meanwhile, toss chicken tenders and Cajun seasoning in a bowl until well seasoned.
• Melt butter in a skillet over medium-high heat and saute chicken until browned, 7 to 8 minutes. Add cream, sun- dried tomatoes, green onions, Parmesan cheese, salt, basil, black pepper, and garlic powder. Cook and stir until completely heated, 2 to 3 minutes.
• Drain fettuccine. Serve chicken and sauce over the cooked fettuccine.

MEDITERRANEAN CHICKEN FETTUCCINE

Steps:

• In a large nonstick skillet, brown chicken in oil. Remove and keep warm. In the same skillet, saute the onion, celery and garlic until tender. Add the tomatoes, wine or broth, oregano, basil, sugar, pepper, salt, bay leaves and chicken; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes, stirring occasionally., Meanwhile, cook fettuccine according to package directions. Uncover chicken mixture; simmer 10 minutes longer or until chicken juices run clear. Discard bay leaves. Drain fettuccine; top with chicken and sauce. Sprinkle with feta cheese and olives.

FETTUCCINE WITH CHICKEN AND SUN-DRIED TOMATO SAUCE

Steps:

• 1. Mix tomatoes and broth; let stand 30 minutes.
• 2. Cook and drain fettuccine as directed on package.
• 3. While fettuccine is cooking, cook mushrooms, onions and garlic in wine in 10- inch nonstick skillet over medium heat about 3 minutes, stirring occasionally, until mushrooms are tender. Remove mixture from skillet; set aside.
• 4. Heat oil in skillet over medium heat. Cook chicken in oil 3 to 4 minutes, turning once, until brown. Add tomato mixture. Heat to boiling; reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet; keep warm.
• 5. Mix milk, cornstarch and basil; stir into tomato mixture in skillet. Heat to boiling, stirring constantly. Boil and stir l minute. Stir in mushroom mixture; cook until hot. Serve over chicken and fettuccine.

QUICK AND EASY CHICKEN AND TOMATO PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Boil pasta for 8 to 10 minutes, or until al dente. Drain.
• Heat olive oil in a large skillet over medium high heat. Sprinkle chicken with seasoned salt, and cook for 2 to 3 minutes. Stir in drained black olives and mushrooms. Continue cooking, stirring occasionally, until chicken is golden brown. Strain chicken juices from pan, and reduce heat to low. Stir in tomatoes, cover, and simmer for 15 minutes.
• Toss the pasta and chicken mixture together, sprinkle with Parmesan cheese, and serve.

BISTRO CHICKEN FETTUCCINE

Steps:

• Cook fettuccine according to package directions for al dente; drain, reserving 1/2 cup pasta water. Transfer to a serving platter; keep warm., In a large skillet, heat 1 tablespoon oil over medium heat. Sprinkle chicken with salt and pepper. Add to skillet; cook and stir until no longer pink, 4-6 minutes. Remove chicken. Add remaining oil to skillet; stir in next 5 ingredients and saute 4-6 minutes. Return chicken to skillet., Stir in wine and mustard. Bring to a boil; cook until liquid is reduced slightly, 2-4 minutes. Pour chicken mixture over fettuccine; add cheese and tarragon. Toss to combine, adding enough reserved pasta water to moisten pasta. Top with toasted walnuts.

CHICKEN FETTUCCINE WITH CREAMY TOMATO & MUSHROOM SAUCE

Steps:

• Spray large skillet with cooking spray. Cook Chicken breasts until browned on both sides, and no longer pink. About 8-10 minutes. Remove from skillet: keep warm.
• Stir together spaghetti sauce and tomatoes in skillet. Add pasta. Bring to a boil. Reduce heat: simmer over low heat 10 minutes or until pasta is tender.
• Add cream and stir until blended. To serve, portion pasta onto individual serving plates, Slice each chicken breast into strips, place on top of pasta. Sprinkle with cheese.

FETTUCCINE WITH CHICKEN, SUN-DRIED TOMATOES, BASIL AND PINE NUTS

Steps:

• Bring a large pot of salted water to a boil for the pasta.
• Season the chicken with salt and pepper. Heat olive oil in a large non-stick skillet over high heat and sauté the chicken on both sides until it is golden brown.
• Add the garlic and cook for 1 more minute. Transfer the chicken to a warm plate and keep warm.
• Turn the heat to medium and add the sun-dried tomatoes and the chicken broth and simmer for 5 minutes.
• Add the basil, pine nuts and lemon juice. Meanwhile, cook the pasta (in the boiling water) until it is al dente.
• Drain and toss with the sun-dried tomato mixture.
• Divide the pasta among the serving plates and arrange the chicken on top.
• Sit back and enjoy your cooking now!