Pasta/1996

Chicken Fettuccine with Sun-Dried Tomatoes
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 (1-1/4 cup) 40 minutes N/A 490 150 17g 680mg 49g 34g 60mg


INGREDIENTS:
1 (3-oz) pkg sun-dried tomatoes, chopped 1 cup boiling water 1/4 cup pine nuts
2 tablespoons olive oil or oil 3 boneless skinless chicken breast halves (about 1 lb) cut into bite-size strips 2 garlic cloves, minced
1/2 teaspoon dried rosemary leaves, crushed 1 (9-oz) pkg. refrigerated uncooked fettuccine 2 cups chopped fresh spinach leaves
1/3 cup crumbled goat cheese (chevre)



1 In small bowl, combine tomatoes and boiling water; let stand 10 minutes.
2 Meanwhile, heat large skillet over medium-high heat until hot. Add pine nuts; cook and stir until golden brown. Remove from skillet; set aside.
3 Heat oil in same skillet over medium-high heat until hot. Add chicken; cook and stir 4 to 5 minutes or until chicken is no longer pink. Add garlic; cook 30 seconds. Stir in tomato mixture and rosemary. Bring to a boil. Reduce heat; simmer 3 to 4 minutes to blend flavors.
4 Meanwhile, cook fettuccine to desired doneness as directed on package.
5 Add spinach to chicken mixture; cook 1 minute or until spinach just begins to wilt. Drain fettuccine; return to saucepan or place in serving bowl. Add chicken mixture; toss gently to mix. Sprinkle with cheese and pine nuts.

Back