FETTUCCINI WITH GRILLED CHICKEN BREAST AND VINE RIPENED TOMATOES

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Fettuccini with Grilled Chicken Breast and Vine Ripened Tomatoes image

A great way to use left over grilled chicken. Leave out the Chicken and you have a good vegetarain dish. Enjoy

Provided by Barb G.

Categories     Lunch/Snacks

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 14

1/2 lb fettuccine pasta
2 tablespoons olive oil
1 tablespoon garlic, chopped
6 medium mushrooms, sliced thin
1/4 red onion, julienned
1/4 cup white wine
1/4 cup chicken broth
1/2 grilled chicken breast, julienned
1 vine-ripened tomatoes, peeled,seeded and diced
6 basil leaves, chopped
salt and pepper
2 tablespoons butter
parmesan cheese (to garnish)
green onion (to garnish)

Steps:

  • Boil water, then add pasta, as pasta cooks, heat olive oil in a 12 inch saute pan.
  • Add garlic to pan and saute for about 30 seconds.
  • Add red onions and mushrooms and saute for 2 minutes.
  • Add white wine and reduce by half, then add chicken broth and reduce by helf.
  • Add tomatoes, basil and grilled chicken.
  • Saute 1 minute, then add butter to sauce.
  • Mix with cooked pasta.
  • Top with Parmesan Cheese and garnish with a few green onions and serve.

Nutrition Facts : Calories 676.9, Fat 31.5, SaturatedFat 10.6, Cholesterol 136.7, Sodium 238.5, Carbohydrate 70.3, Fiber 1.9, Sugar 3.5, Protein 23.9

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