Fettuccine with Chicken and Creamy Mushroom Tomato Sauce
Minutes Prep Time: 35
Minutes Total Time: 35
Servings: 6
Difficulty: easy
Minutes Prep Time: 35
Minutes Total Time: 35
Servings: 6
Difficulty: easy
8 ounces dry fettuccine pasta, uncooked
PAM® Olive Oil No-Stick Cooking Spray
1 pound boneless skinless chicken breasts, sliced thin
1/2 teaspoon garlic powder
1 can (24 oz each) Hunt's® Mushroom Pasta Sauce
1/2 cup chopped fresh basil, divided
1/2 cup half-and-half or whole milk
1/3 cup shredded Parmesan cheese, divided
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 117 mg | 12% |
Carbohydrate | 41 g | 14% |
Cholesterol | 58 mg | 19% |
Total Fat | 7 g | 11% |
Iron | 5 mg | 26% |
Calories | 343 kcal | 17% |
Sodium | 661 mg | 28% |
Protein | 27 g | 53% |
Saturated Fat | 3 g | 15% |
Sugars | 7 g | 1% |
Vitamin C | 4 mg | 7% |
Cook pasta according to package directions, omitting salt.
Meanwhile, spray large skillet with cooking spray; heat over medium-high heat. Sprinkle chicken with garlic powder; place in skillet and cook 3 to 5 minutes or until no longer pink. Remove cooked chicken from skillet; set aside.
Add pasta sauce and 1/4 cup basil to skillet. Reduce heat to low; simmer 5 to 10 minutes. Stir in half-and-half and 3 tablespoons cheese.
Add remaining 1/4 cup basil, cooked pasta and chicken to skillet. Toss to coat. Sprinkle with remaining cheese; serve.
Fettuccine with Chicken and Creamy Mushroom Tomato Sauce