Fettuccini with Grilled Chicken Breast and Vine Ripened Tomatoes

Total Time
45mins
Prep
20 mins
Cook
25 mins

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

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Ingredients

Nutrition

Directions

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

5 5

Barb, I enjoyed this recipe so much and my family raved! I used 2 full chicken breasts, split and cut-up into strips and then cooked the chicken in butter and added an extra 1/4 cup of chicken broth instead of using the wine. I used dried basil instead of using fresh. Otherwise, I followed your directions! Thank you so much, Barb, for a recipe I will be using again!

4 5

I used three half chicken breasts, three large tomatoes and 18 large mushrooms, and doubled everything else in the recipe except the pasta (used 1/2 pound). My family loved it, although they asked for less onions next time. With these minor modifications, this one's a keeper!

4 5

This was very good. I found the sauce to be quite tasty and enjoyed the mixture of ingredients. I was wishing for more mushrooms & tomatoes and much more chicken - there is enough pasta for several servings, but not enough chicken to feed more than 1 serving adequately. Still, a very quick and tasty meal that I would be happy to make again.