FETTUCCINE CHICKEN & TOMATO DINNER

Fettuccine Chicken & Tomato Dinner image

Provided by Denise Miles

Categories Pasta

Time 35m

Number Of Ingredients 11

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16 oz fettuccine, uncooked
2 large chicken breast halves, skinless and boneless, diced
1 medium onion, chopped
4 zucchini (approximately 5 in. long and 1 to 1 1/2 in. in diameter)
4 yellow squash (same size as above)
2 can(s) diced tomatoes w/Italian seasoning, 15.5 oz
1 tsp dried Italian seasoning
1 Tbsp garlic, minced
1 tsp canola oil
1/4 c water
1 c grated Parmesan cheese

Steps:

1. Prepare fettuccine per directions, cooking until al dente. Drain and set aside.
2. Cook chicken on med/high heat in a non-stick skillet until done. Set aside until cool to the touch. Dice chicken into pieces.
3. Chop onion into a large dice. Slice zucchini and yellow squash into 1/4 inch medallions (may have to cut some of the squash medallions in half on larger end).
4. In that same large skillet over medium heat, saute onion in canola oil. When almost translucent, add zucchini and water. Add chicken, yellow squash, garlic, and dried Italian seasoning. Cook until squash and zucchini are desired tenderness. Add both cans of tomatoes and continue cooking until heated through. Add cooked fettuccine and toss to blend. Sprinkle with Parmesan before serving.