chicken and sun-dried tomatoes over fettuccine
Whenever we go to stay with our friends the Adams they ask me to make this dish. I guess it is one of their favorites!
prep time
cook time
method
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yield
Ingredients
- 7 ounces jar oil packed sun dried tomatoes (do not drain)
- 1 cup chopped onions
- 2 cloves garlic, minced
- 4 - boneless, skinless chicken breast cut into strips
- 3 tablespoons chopped fresh basil or 1 tablespoon dried
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 8 ounces sliced mushrooms
- 1 bunch broccoli, fresh cut into bite-size florets
- 12 ounces fettucinne
How To Make chicken and sun-dried tomatoes over fettuccine
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Step 1Drain tomatoes, reserving oil. Coarsely chop tomatoes; set aside.
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Step 2Saute onion and garlic in some of the reserved oil until translucent. Add mushrooms and cook until soft. Remove from pan and add some more reserved oil.
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Step 3Add chicken and broccoli and saute 8 minutes or until tender. Add basil and reserved tomatoes. Add back onion mushroom mix. Saute an additional 2 minutes.
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Step 4Add salt and pepper and any remaining reserved oil.
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Step 5Cook fettuccine according to package instruction omitting salt. Drain well; place on a large platter. Spoon chicken mixture over fettuccine and toss.
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Step 6If you use all the reserved oil and need more oil, just use some extra-virgin oil. This is a one dish meal and all it needs is a nice salad, a crusty bread and a glass of wine.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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