Chicken Fettuccine with Roasted Red Pepper Sauce

SUBMITTED BY: Contadina

"Sliced, broiled chicken breasts are arranged atop spinach pasta then topped with seasoned tomato sauce for a colorful meal that's ready in 30 minutes."

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PREP TIME	10 Min
COOK TIME	20 Min
READY IN	30 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

6 ounces dried spinach fettuccine, linguini or spaghetti, cooked and drained
4 skinless, boneless chicken breast halves
1 (14.5 ounce) can CONTADINA® Recipe Ready Diced Tomatoes with Italian Herbs
1/2 cup chicken broth
1/2 cup roasted red sweet peppers, drained and chopped
Fresh rosemary (optional)

DIRECTIONS

Cook pasta according to package directions; drain.
Meanwhile, season chicken with salt and pepper, if desired. Place on unheated rack of broiler pan. Broil 3 to 4 inches from heat 6 to 7 minutes per side.
Meanwhile, combine undrained tomatoes, broth and peppers in medium saucepan. Bring to boil; reduce heat and simmer, uncovered, 15 minutes.
Divide hot pasta among 4 plates. Slice chicken and arrange over pasta. Top with sauce. Garnish with rosemary, if desired.

FOOTNOTE

For nutritional information, click here.

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