CHICKEN FETTUCCINE WITH ROASTED RED PEPPER SAUCE

CHICKEN FETTUCCINE WITH ROASTED RED PEPPER SAUCE image

Yield 4 servings

Number Of Ingredients 6

6 oz. dried spinach fettuccine, linguini or spaghetti, cooked and drained
4 skinless, boneless chicken breast halves*
1 can (14.5 oz.) CONTADINA® Recipe Ready Diced Tomatoes with Italian Herbs
1/2 cup chicken broth
1/2 jar (7 oz.) roasted red sweet peppers, drained and chopped (1/2 cup)
Fresh rosemary (optional)

Steps:

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.