- 12 ounces dry plain or spinach fettuccine pasta, uncooked
- 1 tablespoon Pure Wesson® Vegetable Oil
- 6 boneless skinless chicken breasts (6 breasts = about 2 lb)
- 3 green onions, sliced thin
- 1/2 cup frozen chopped green bell pepper
- 1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
- 1 container (10 oz each) refrigerated Alfredo sauce
|Serving Size||6 servings (1 breast, 1/2 cup sauce and 3/4 cup pasta each)|
- Cook pasta according to package directions. Meanwhile, heat oil in large skillet over medium-high heat. Add chicken; cook 10 minutes or until no longer pink in centers (165°F), turning once. Remove from skillet; cover to keep warm.
- Add onions and bell pepper to same skillet. Cook 3 minutes or until crisp-tender, stirring frequently. Add undrained tomatoes; reduce heat to low. Stir in Alfredo sauce and heat gently 3 to 4 minutes or until hot, stirring frequently.
- Slice chicken diagonally. Divide pasta between 6 serving plates; top with chicken and sauce.
|Amount per Serving|
|% Daily Value*|
|Total fat||27 g||41%|
|Saturated fat||14 g||69%|
|Dietary fiber||4 g||16%|
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I made this tonight and it was delicious!!!! i did add some salt at the end for taste, and i used plain tomato sauce instead of the canned diced tomato. It was quick and i'm going to use the leftover chicken for sandwiches tmrw.
This was amaZayn!!! I loved ev-er-y bit of it! The spinach fettuccine was a bloody smart decision for a health-nut as meself.
Very easy, my kids love it.
I tried a variation of this recipe tonight trying to find something to do with things we had sitting around in the pantry/fridge; using normal onion instead of green onion, a mix of both green and red bell pepper, and a can of diced tomatoes with green chiles instead of just diced tomatoes, and a homemade alfredo sauce. It certainly wasn't the worst thing I ever made in my life, anything that was "bad" about it was really my own fault, though 10 minutes was nowhere near enough time to cook the chicken breasts all the way through. I suspected this when I first read the recipe but figured I'd just trust the recipe. I ended up having to slice the chicken during the cooking process just to get the insides done without burning the outsides. I'm sure I would have enjoyed this meal a lot more if I could have made it -look- better, but considering the whole deal with the chicken and it was my first time making a sauce from scratch, my attitude was a little too fargone to enjoy it completely.
My family loves this dish, but I make it without the bell peppers. The green onions add a nice touch. My husband loves any dish where I mix tomatoes and alfredo sauce, and my kids will eat it too.
This is one of my favorite recipes and very easy. I often substitute seafood (crab meat, scallops, and shrimp) for the chicken. I also use the diced tomatoes with basil, garlic and oregano. Family and friends just love it. If you under cook the noodles just a little bit this recipe works great in the crock pot.